Pork and Black Eyed Pea Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 Tbsp ground coriander
1/2 Tbsp sweet smoked paprika
1/2 tsp cumin
1 lb pork loin, trimmed and cut into 2-inch chunks
1/4 lb bacon, sliced
1 onion, finely chopped
3 cloves garlic, minced
1 jalapeno, seeded and very finely chopped
1 red bell pepper, seeded and very finely diced
12 oz amber ale or porter
2 cups chicken broth
1 (28 oz) can whole Italian tomatoes, crushed
1 canned chipotle in adobo, minced
3/4 lb black eyed peas, soaked overnight
1 small cinnamon stick
Kosher salt and black pepper
Shredded smoked cheddar cheese
Cilantro
Creme fraiche for serving
Instructions:
In a large bowl, combine the coriander, paprika and cumin. Toss with the pork. Season with salt and pepper.
In a large pot, heat 2 tbsp of the oil. Add the pork and cook over moderately high heat, turning once until browned. Transfer the pork to a plate.
Add the bacon to the pot and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeno and bell pepper and cook, stirring occasionally, until veggies are softened, about 5 minutes.
Return the pork to the pot. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas, and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve in bowls and top with garnishes, if desired.
Serves 6.
From joanne-eatswellwithothers.com