Chunky Pork Chili

Pork Chili

Another cheap meat purchase from the supermercado: pork leg roast. I’ve never used this cut before, but know that it’s hard to go wrong with pork cooked low and slow. So I pulled out my trusty dutch oven and went to town.

Chunky Pork Chili

  • Servings: 4-6
  • Print

Ingredients:

2-3 pounds pork leg roast
1 tablespoon sea or kosher salt
1 tablespoon ground pepper
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons olive oil
2 teaspoon chicken soup base or bouillon
3 tablespoon chili powder
Sour cream & shredded cheese (optional)

Directions:

Preheat oven to 275 degrees

  1. Combine salt, pepper, onion powder and garlic powder; evenly season all sides of pork roast.
  2. Add olive oil to dutch oven and sear roast over medium high heat for 3-4 minutes per side. Remove roast from dutch oven and set aside.
  3. Add 4 cups water to dutch oven and bring to a simmer, scraping pan with wooden spoon, then stir in chicken base and chili powder until fully dissolved.
  4. Return pork roast to dutch oven, cover tightly with lid, and roast in oven for 2 1/2 to 3 hours, until pork is falling apart and tender.
  5. Remove from oven and use wooden spoon to pull pork apart or shred and stir well.
  6. Garnish with sour cream and/or shredded cheese, if desired.

source: Vida con Carne

Muy delicioso!

Advertisements

Curried Country Style Pork Ribs

Curried Country Pork Ribs

Country style pork ribs are one of my favorites to prepare anyway, but these curried ones really take the cake!

Curried Country Style Pork Ribs

  • Servings: 4-6
  • Print

Ingredients:

2 pounds country style pork ribs (boneless or bone-in)
Salt & pepper
1 tablespoon olive oil
1/4 cup curry powder
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups water
2 teaspoons chicken soup base or bouillon

Directions:

Preheat oven to 275 degrees.

  1. Heat olive oil in dutch oven over medium high heat.
  2. Season ribs with salt and pepper, and brown all surfaces; remove ribs and set aside.
  3. Add curry powder, garlic powder and onion powder to dutch oven, stirring with wooden spoon to toast spices.
  4. Add water and bring to a boil.
  5. Add base/bouillon and stir well with wooden spoon, scraping sides of dutch oven to loosen and incorporate any bits that stuck to pan during searing.
  6. Bake for 2 1/2 – 3 hours; pork should be falling apart/off bone.

source: Vida con Carne

These turned out really juicy, fragrant and full of flavor. We ate them with some of the “gravy” spooned on top.