Green Pork Chili Recipe

“I would recommend removing all the seeds from all the chilies, then dicing them. If you want your mouth on fire add a couple of habaneros.” – Chef Robert Humphreys

Ingredients

  • Wood chips
  • 5 lb. pork shoulder ( med dice )
  • 3 yellow onions ( small dice )
  • 2 Anaheim ( small dice )
  • 2 Poblano ( small dice )
  • 2 green bell ( small dice )
  • 2 jalapeno ( small dice )
  • 2 serrano ( small dice )
  • garlic (minced )
  • 12 oz white wine
  • 16 oz beer Please don’t use bud light or some fruity beer
  • 1 cup bacon fat
  • 16 oz chicken stock
  • 64 oz crushed tomatillos
  • 3 pinch chili Powder
  • 6 pinch cumin
  • salt and pepper to taste

Here at Plate 38, we seared the pork and then smoked it. For the home cook that does not have a smoker, adding four strips of apple wood smoked bacon from the butcher, not the cheap Hormel crap, will suffice. Salt and pepper your pork and sear in large skillet. Remove pork and set aside. If the fond on the pan is to dark then wash or wipe all the black stuff out. Add bacon fat to pan and cook the onions for about 5 min. Then add your peppers and cook for 10 min. Then add garlic and cook for 3 min more. If you want the color to stay bright green don’t caramelize your veggies to long. Add cumin and chili powder. Deglaze with wine and reduce it by half. Add some beer and reduce by half. Add chix stock and tomatillo and 4 slaps of bacon. Cover the pot and place in 350 oven for about an hour and half. Remove from oven and skim the fat from the top. Put it back into a stock pot and using a whisk cook on low heat till desired viscosity.

If you want, before reducing down the chili, strain some of the tomatillo broth and freeze for later use.

Beef Red Chili Recipe

Ingredients

  • 5 # Beef Stew meat ( med dice )
  • 3 yellow onions ( small dice )
  • 2 Anaheim ( small dice )
  • 2 Poblano ( small dice )
  • 2 red bells (small dice)
  • 2 green bell ( small dice )
  • 2 jalapeno ( small dice )
  • 2 serrano ( small dice )
  • garlic (minced )
  • 6oz red wine
  • 16 oz beer (please don’t use bud light or some fruity beer)
  • 1 cup bacon fat
  • 16 oz veal stock
  • 64 oz roasted tomatoes (we roast our own but a can of tomatoes will work)
  • 10 -15 pinches chili powder
  • 6 pinch cumin
  • Salt and pepper to taste

Chili Paste

  • 15 dried guajillo chili
  • 5 chipotle peppers (don’t go crazy with these or it will all taste like chipotle and it will turn into crapotle)
  • 8 oz beer
  • Salt and pepper to taste

You can smoke this meat or not. Depends on your preference.

Use pretty much the same technique from above with the addition of red peppers, red wine, and veal stock instead of chicken; but at the bottom of the ingredient list are the guajillo chilies, chipotle and beer. Roast the guajillo for about 5 min and deseed. Add guajillo chipotle and beer to a pot. Reduce by ½ and blend. Stir paste in on the reduction process. Since this chili is red we added a lot more chili powder.

“Make sure you have a few extra beers on hand for emergency purpose!” – Chef Humphreys, Plate 38

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