Shredded Pork Southwestern Chili
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.
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.
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.
