Spanish Pork Shoulder Chili
How to make Spanish Pork Shoulder Chili Recipe - The Chili Philosopher Recipe From Alex Kavallierou Los Angeles, Ca
Serve 4 To 6
Ingredients:
2 tsp (9g) corn oil
1 1/2 lb (680g) pork shoulder, cut into 1 1/2" (3.8cm) pieces
5 1/2 oz (156g) dry-cured Spanish chorizo
1 yellow onion, diced
1 red bell pepper or red Anaheim pepper, cored, seeded, and diced
1 1/2 tsp (4g) paprika (Spanish or Hungarian)
1 tbsp (12g) sugar
1 (750ml) bottle white wine or cider
1/2 tsp red pepper flakes
Water
4 cloves garlic, finely chopped
1 (14-oz [92g]) can Great Northern beans or cannelloni beans, drained
Salt and black pepper to taste
White vinegar to taste
2 to 3 tbsp (5 to 8g) chopped fresh parsley
Method:
Heat the oil in a large pot or Dutch oven over high heat. Brown the pork shoulder for 5 minutes on each side and set aside. In the same pot, fry the Spanish chorizo until it starts to brown and the oil turns a light orange. Set aside the chorizo with the pork.
Turn down the heat to medium-high. Cook the onion and pepper in the pot until they turn translucent, 5 to 6 minutes. Add the paprika, sugar and wine and simmer for 20 minutes, until the wine has reduced by a third.
Add the red pepper flakes, pork, chorizo and garlic and add water to cover. Put the lid on and cook for about 30 minutes. Add the beans and cook for another 30 minutes, or until the pork is tender. Do not overcook to where the pork disintegrates. Add the salt, pepper and white vinegar to taste.
Garnish each serving liberally with the parsley. Serve with crusty bread.
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| Spanish Pork Shoulder Chili |
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