Habanero Corn Pork Chili
September 1, 2011
Ahhhh the dreaded Red Savina
Step one is to make the broth and also cook the pork to a shredable level. Kill two birds with one burner by doing this together! In this pot is some pork butt, chicken stock, water, empty corn cobs, and dried chiles. Let this simmer away for about 3 hours.
So tender and delicious.
Now lets build the chile! Onions, zucchini and bell pepper.
Garlic and the red savinas go in next. Then cumin, oregano, paprika, and the chile-corn-pork broth.
Top with some sour cream and cheese. You're gonna need it cause this is HOT! We thought it would be a little hotter because we tasted the chiles before cooking and amost died, but after cooking them off a bit the flavor was toned down. I used all 5 savinas with the seeds in this dish.
Habanero Corn Pork Chili
- Meat and Soup Base
- 8 Fresh Corn Cobs (remove corn from cobs)
- 4 Pounds Pork Shoulder
- 10 New Mexico Dried Chiles
- 10 Dried Ancho Chiles
- 1 Onion
- 3 Cloves Garlic
- 1 Quart Chicken Stock
- Chili
- 1 Onion
- 1 Zucchini
- 1 Bell Pepper
- 5 Habaneros
- 3 Cloves Garlic
- 2 Tablespoons Cumin
- 1 Tablespoon Oregano
- 2 Teaspoons Paprika
- 1/2 Cup Masa Harina
- Cheese
- Sour Cream
Instructions
Make Broth
- 8 fresh corn cobs, shuck and cut the corn off. Reserve the corn but put the empty cobs into a large pot. Add a 4 lb boneless pork butt, 10 new mexico chiles, 10 ancho chiles, 1 onion, and a few garlic cloves. Add a box of chicken stock and then fill with water until everything is mostly submerged.
- Cook 3 hours on low heat until the meat is tender. Toss the cobs and pull the meat out for shredding. Skim any excess fat off the liquid mixture, then blend until smooth.
Make Chili
- Next, saute some onion, zucchini, and bell pepper until translucent. About 10 minutes.
- Add garlic and your habaneros. Cook 2 minutes. Add a tablespoon or 2 of cumin and some oregano and paprika.
- Add your corn-chile-pork stock and bring to a simmer. Add the pork and corn reserved from earlier. Simmer about a half hour.
- Finally, whisk in about a half cup of masa harina. This will bring the corn flavor home and thicken the stock a bit.
- Cook about 15 more minutes and serve with some cheese and sour cream.