Super Bowl Recipes: Cochon's Pork Butt Chili

Cochon's Pork Butt Chili

Recipe by Cochon Head Chef and Owner Gene Giuffi

Serves 10-12 people

Ingredients for the Chile Puree (sauce):

12 pasilla chiles
1 head of garlic
1 red onion
2 roma tomatoes
2 poblano peppers
2 teaspoons mexican oregano
1/4 teaspoon freshly ground cumin
1 cup orange- mango juice

Ingredients for the Meat:

5 pounds of boneless Boston butt or country style ribs 1/4" dice
2 red onions chopped
Fresh garlic to taste, 5-10 cloves chopped
1/4 teaspoon cumin
Chicken stock to cover meat
1 cup chile puree (see below)


For the Sauce:

-Toast chiles and seed
-Char garlic, onion and tomatoes in cast iron pan or under broiler until blackened 5-10 minutes
-Roast peppers, peel and seed
-Combine all other ingredients in sauce pan, bring to simmer and cook 30-45 min
-Season with salt,  pepper and honey (if too spicy)
-Put in blender and puree until completely smooth, strain.

For the Pork Butt Chili:

-Brown meat over high heat in small batches until desired level of brown, the deeper brown the more flavor
-Set aside meat
-Add new oil, onion and garlic to the pan. Sauté until lightly brown, maybe 10-15 minutes, medium heat
-Add cumin and toast briefly
-Add 1 cup chile puree (see above) and cook 10 minutes over low-medium heat.
-Return pork and cover with chicken stock.
-Simmer until tender and thick, the longer the better
-Adjust seasoning with salt, pepper, tabasco, cumin, lime and cilantro

Serve with beans and rice.

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