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Shredded Pork Southwestern Chili

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Serves 6

Prep Time: 20 minutes

Cook Time: 2 hours 15 minutes

BEER PAIRING

Pair with an American Pale Ale like Saint Archer® Pale Ale

The piney and hoppy flavors of Saint Archer’s Pale Ale pair perfectly with the earthy cumin flavor in this Southwestern chili. Plus, this beer’s citrusy notes liven up the black beans and bring out the hearty flavors of the pork.

LEARN MORE

Chili is already a crowd-pleaser. But you can make it a game-changer when you serve it with a beer that has all the right flavors. Pair every bold bite of this shredded pork chili with the crisp and clean bitterness found in Saint Archer’s Pale Ale. Together, they balance each other’s rich flavors—like the caramel sweetness of the beer and the vinegar tastes of the chili.

Topics:
Main, Pork, American

INGREDIENTS

6 guajillo chilies

1 tablespoon canola oil

2 teaspoons kosher salt

4-pound pork shoulder

1 onion, chopped

6 garlic cloves, peeled

30 ounces canned tomatoes, diced

2 tablespoons apple cider vinegar

1 teaspoon cumin

½ teaspoon dried oregano

2½ cups chicken stock, divided

1 15-ounce can black beans, rinsed and drained

3 tablespoons masa harina

 

FOR SERVING:

Blue corn tortilla chips

Monterey jack cheese, shredded

Jalapeños, diced

PREPARATION

STEP 1

Slice the stems off of the chilies and remove seeds. Soak chilies in hot water until softened, about 5 to 10 minutes.

 

STEP 2

While the chilies are soaking, heat oil over high heat in a large heavy-bottomed pot. Season pork with salt and sear until browned on all sides. Remove pork and set aside until needed. Reduce heat to medium and sauté onions and garlic until softened—about 5 minutes. Add chilies, tomatoes, vinegar, cumin, oregano and 1 cup of chicken stock. Bring to a simmer and simmer for 5 minutes. Remove from heat and purée in a blender until smooth.

 

STEP 3

Add the purée into the pot along with the remaining chicken stock. Place pork shoulder, fat side up, in the braising liquid and bring to a boil over high heat. Cover and reduce heat to a low simmer. Simmer for 2 hours until pork is tender. Transfer pork to a cutting board and shred the meat with a fork, discarding any fat.

 

STEP 4

While the braising liquid is simmering, whisk in the masa harina and continue to simmer until thickened—about 5 minutes. Add the beans and shredded pork. Taste and season with salt if needed. Serve with blue corn tortilla chips, Monterey jack cheese and jalapeños, if desired.

 

Notes: 2 tablespoons of all-purpose flour can be substituted for masa harina.

Guajillo chilies are the most common dried chilies and can be found at most stores and Mexican supermarkets.

Ingredients

INGREDIENTS

6 guajillo chilies

1 tablespoon canola oil

2 teaspoons kosher salt

4-pound pork shoulder

1 onion, chopped

6 garlic cloves, peeled

30 ounces canned tomatoes, diced

2 tablespoons apple cider vinegar

1 teaspoon cumin

½ teaspoon dried oregano

2½ cups chicken stock, divided

1 15-ounce can black beans, rinsed and drained

3 tablespoons masa harina

 

FOR SERVING:

Blue corn tortilla chips

Monterey jack cheese, shredded

Jalapeños, diced

Preparation

PREPARATION

STEP 1

Slice the stems off of the chilies and remove seeds. Soak chilies in hot water until softened, about 5 to 10 minutes.

 

STEP 2

While the chilies are soaking, heat oil over high heat in a large heavy-bottomed pot. Season pork with salt and sear until browned on all sides. Remove pork and set aside until needed. Reduce heat to medium and sauté onions and garlic until softened—about 5 minutes. Add chilies, tomatoes, vinegar, cumin, oregano and 1 cup of chicken stock. Bring to a simmer and simmer for 5 minutes. Remove from heat and purée in a blender until smooth.

 

STEP 3

Add the purée into the pot along with the remaining chicken stock. Place pork shoulder, fat side up, in the braising liquid and bring to a boil over high heat. Cover and reduce heat to a low simmer. Simmer for 2 hours until pork is tender. Transfer pork to a cutting board and shred the meat with a fork, discarding any fat.

 

STEP 4

While the braising liquid is simmering, whisk in the masa harina and continue to simmer until thickened—about 5 minutes. Add the beans and shredded pork. Taste and season with salt if needed. Serve with blue corn tortilla chips, Monterey jack cheese and jalapeños, if desired.

 

Notes: 2 tablespoons of all-purpose flour can be substituted for masa harina.

Guajillo chilies are the most common dried chilies and can be found at most stores and Mexican supermarkets.

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