Last week we extolled on the many virtues of a fly fishers’ spring in the Northern Rockies.
And the joys of a hot shore lunch savored on a chilly day chasing blue wings and other assorted spring hatches on (insert your favorite water here) river.
Here’s another way-better-than-it-has-to-be warm shore lunch to pack in a thermos or two on your next long float (I’m thinking of you, Missouri) – we’ve christened it Hog Heaven Chili given the fact that a boneless pork shoulder is the foundation of this stick to the ribs wonder.
For years we’ve been enjoying Puerco Guisada and have been fiddling with a way to create something similar based on a traditional Tex-Mex chili framework, substituting a lean, clean pork for the typical brisket or rough chili grind in the traditional recipe.
Good chili, real chili, isn’t all that difficult to make but really good chili is a complexly flavored dish that hits not only all the typical spice notes but has layers of flavor (including a hint of sweetness) that you need to savor to truly appreciate.
Since we’re not talking a bowl of by-gawd genuine Texas Red here, we’ve even listed an option for adding beans, though we’ll stand by our ancestral indoctrination that real chili does have beans in the mix. You can make the call.
1/2 lb. bacon, sliced
3-4 lb. boneless pork shoulder, trimmed, in 3/4-inch cubes
1 large onion, chopped
4 large garlic cloves, minced
2 fresh jalapeno chiles, stemmed, seeded, chopped small
1/3 cup chili powder
2 tbsp. brown sugar
1 generous tbsp. cumin (ground)
1 tbsp. Mexican oregano
2 14-ounces cans crushed tomatoes
1 14-ounce can beef broth
1 cup strong coffee
1 cup water (as needed)
2-4 minced chiles in adobo with sauce
Optional: 1 can small red beans and 1 can black beans
Bacon and brown. Cook the bacon over medium-high heat until crisp; drain and crumble. Pour off all but 3 tbsp. fat and brown the cubed pork (patted dry, seasoned with salt and pepper) in 4 or 5 batches (don’t crowd so it browns well). Removed the browned pork to a plate and hold.
Sauté time. Add the onions and peppers, sauté until softened and just beginning to color. Then add the chili powder, garlic, cumin and oregano, stir for a minute.
Put it together. Now add the meat with reserved juices in the plate, tomatoes, broth, coffee, water as needed to cover and the minced chiles in adobo. Simmer for 2-3 hours until pork is tender and falling apart, stir every 30 minutes or so and add water as needed. Taste and correct for chili flavor (add chili powder) and heat (chiles in adobo sauce), add kosher salt to your taste.
If you must, bean it. If chili has beans in your world, or you’re feeding a crowd, add the beans and reheat to a simmer. We’ve even extended this for a surprise company feed with a can of corn too.
Serve hot, with the crumbled bacon, pepitas, diced sweet or red onion, cilantro, avocado dices, chips, grated cheese and sour cream.
Enjoy.
