Before I drop this massive blog of my New York & Washington D.C. trip that I took last month, let me entertain you guys with this chili that I made for the family last weekend. Pondering what I should make for the big game, I wanted something hearty and fulfilling yet with a kick of heat. I’ve been on a love of Mexican food lately so I’ve been experimenting with a bunch of ingredients and flavors. This one was a winner and I think you’d agree once you give it a try. In spirit of the Super Bowl, I called it the Super Carnitas Chipotle Chili Bowl.
This recipe takes a bunch of mise en place (everything in its place) and requires that you have your prep ready before you begin. If you have all the items laid out as I have pictured above, trust me, this dish will be easy to execute.
The night before you need to rinse and soak the black eyed peas. It’s pretty inexpensive and easy to do. Drain the water and set aside.
With poblano peppers, there’s a trick to doing this. You’re going to roast them on an open flame on your stove top. Have a plastic bag ready because once you roast all sides you’re going to throw the poblanos in the bag to steam them so the skin comes of and cooks the peppers.
With the guajillo chilis all you need to do is boil them in a pot of water until softened and then mince.
Next step is the pork. Cut the pork butt in 1 inch cubes and brown in a pot with oil, salt and pepper. Once that’s done, set aside before shredding.
From here on out, all you basically have to do is throw everything in the pot. In the same pot you browned the pork, add oil and saute the onions and garlic.
Now throw in all the peppers and spices plus the corn meal. The corn meal will be your thickener.
Toss in your favorite type of beer. Yes beer! One can.
Bring that up to a simmer then add the pork sausage.
Next you’re going to add your chicken stock. It’s helpful to have it warmed in a separate pot so that you don’t have to wait for the chili to bring it up to boil.
Now you’re going to add your shredded pork aka carnitas!
Then the black eyed peas.
You’ll then have something like this as your finished product. Be sure to taste and add salt if needed.
Garnish with all the toppings and you’re done! Enjoy!
Super Carnitas Chipotle Chili Bowl
● 1/2 onion diced
● 1/2 green bell pepper diced
● 4-5 tomatillos diced
● 2 large poblanos roasted and diced
● 1/2 lb black eyed peas
● 2 lbs pork butt
● 1 lb breakfast sausage
● 1 T cumin
● 2 guajillo chilis
● 3 cloves garlic minced
● 1/4 c corn meal
● 1 qt chicken stock (not pictured)
● 1 t red pepper flakes (optional)
● Sour cream
● Green onions
● Cilantro, Queso fresco
● Tortilla chips (optional)