Michael Symon's Pork Chili Recipe


  • Shredded smoked Cheddar cheese, for garnish
  • 1 small cinnamon stick
  • 1 2/3 cups dried black-eyed peas, picked over and rinsed
  • 2 canned chipotles in adobo, seeded and minced
  • One 28-ounce can San Marzano tomatoes with their juice
  • 2 cups chicken stock
  • One 12-ounce bottle amber ale or porter
  • + 14 more ingredients
    • 2 red bell peppers, cored, seeded and finely diced
    • 2 jalapeños, deseeded and very finely chopped
    • 3 cloves of garlic, minced
    • 1 onion, finely chopped
    • 1 pound of slab bacon, cut into a ½-inch dice
    • 4 tablespoons extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 5 pounds of pork cheeks or pork shoulder, cleaned, trimmed and cubed
    • 1 teaspoon ground cumin
    • 1 tablespoon sweet smoked paprika
    • 1 tablespoon ground coriander
    • Crème fraîche, for garnish
    • Sliced scallions, white and green parts, for garnish
    • Fresh cilantro leaves, for garnish

DIRECTIONS In a large bowl, combined the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.In a large enameled cast-iron Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add half of the pork and cook, turning as needed, until browned on all si...

View full recipe at SpringPad


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