Pork Chili Colorado with Cheesy Grits
Recipe created by Chef John Hing of Hog Shack Cook House (www.hogshack.ca)
Ingredients
Chili Colorado Sauce
- 3 lbs Johnston's Pork Butt trimmed, cubed in 1/2 inch pieces
- 8 dried Guajillo chile peppers stems and seeds removed
- 3 dried ancho peppers stems and seeds removed
- 5 dried chile de arbol peppers stems removed
- 1 large yellow onion quartered
- 4 cups broth (chicken, pork, or vegetable) divided in half
- 6 garlic cloves roughly chopped
- ½ tsp cumin powder
- ¼ tsp dried Mexican oregano
- 2 Tbsp vegetable oil
- 3 Tbsp all purpose flour (optional if you want to make gluten free)
- 2 dried bay leaves
- salt and pepper
Cheesy Grits
- 1.5 cups chicken broth
- 1.5 cups milk
- ¼ tsp salt
- ¾ cup grits
- 1 cup shredded cheddar cheese
- 1 cup shredded cheddar cheese
Instructions
Chili Colorado Sauce:
- Pour boiling water over dried chili peppers until covered.
- Let sit for at least 15-20 minutes or till soft and tender.
- Put chili, onion, garlic, cumin, and oregano along with 2 cups of broth and ½ of rehydrating liquid in blender. Puree till smooth.
- Pass through fine mesh strainer to remove and solids. Push through as much liquid as you can.
Pork Chili:
- Season the pork cubes with salt and pepper and toss in flour (optional). The flour will help thicken the sauce.
- In a heavy bottom sauce pot or dutch oven, heat the oil over medium-high heat.
- Working in batches, brown the beef on all sides about 4 minutes per batch. Remove the meat and set aside. Continue to cook the remaining beef cubes.
- In the same dutch oven, stir in the Chile Colorado Sauce and the 2 remaining cups of beef broth and bay leaves over medium-high heat.
- Bring to a rapid simmer and lower heat to medium-low. Add the meat back in and cook uncovered for about 1 hour to allow the liquid to thicken and reduce.
- Discard bay leaves and season with salt and pepper to taste.
Cheesy Grits:
- Bring chicken broth and milk to a boil. Stir in grits and salt, return to boil. Cover and reduce heat to low. Cook 20-25 mins, stirring occasionally. Keep warm.
