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Michael Symon Pork Cheek Chili

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This delicious chili is sure to impress all of your big game day guests!

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ingredients
PORK CHEEK CHILI
4 teaspoons coriander seeds (toasted and ground)
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
5 pounds pork cheeks (silver skin removed, cut 1-inch cubes)
2 tablespoons olive oil
1 pound slab of bacon (cut 1/2-inch dice)
1 onion (finely chopped)
3 cloves garlic (minced)
2 jalapenos (seeded and minced)
2 red bell peppers (seeded and small diced)
1 bottle IPA or porter-style beer (12 ounces)
2 cups low-sodium chicken stock
1 can crushed tomatoes (28 ounces)
2 chipotles in adobo (minced)
1 pound black-eyed peas (1 2/3 cups, sorted and rinsed)
1 small cinnamon stick
pickled red onion (to serve)
Greek yogurt (to serve)
cilantro sprigs (to serve)
Kosher salt and freshly ground black pepper (to taste)
cheddar biscuits (to serve)

directions
In a large bowl, add the coriander, paprika, cumin and pork and toss to coat. Season with Kosher salt and freshly ground black pepper.
In a large Dutch oven add olive oil and heat over medium-high heat. Add 1/3 of the pork and cook until browned on all sides, about 5-8 minutes. Remove pork to a plate. Brown the remaining 2 batches of pork.
Reduce heat to medium and add bacon and cook, stirring occasionally until browned and slightly crisp, about 7 minutes. Add onion, garlic, jalapenos and bell pepper and cook, stirring occasionally until the vegetables are softened, about 5 minutes. Return the pork to the pot with any juices. Add beer, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and allow to simmer over low heat until meat and beans are tender, about 2 1/2 hours.
Spoon any fat off the top of the chili and discard the cinnamon stick. Season with Kosher salt and freshly ground black pepper. Garnish with a dollop of Greek yogurt, pickled red onions and cilantro. Served with warm cheddar biscuits.
Tips: Instead of pork cheeks, substitute with cubed pork shoulder.

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