Prep 30 mins
Cook 1 hr 30 mins
Chili Nation; Jane and Michael Stern
- 2 lbs pork loin
- 6 dried pasilla peppers
- 2 granny smith apples
- 1 cup chicken broth
- 2 tablespoons creamy peanut butter
- 1 cup chopped onion
- 2 tablespoons peanut oil
- 2 teaspoons ground ginger
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1 tablespoon packed brown sugar
- 1⁄2 cup apple cider
- 2⁄3 cup chopped scallion
- cooked rice
- Preheat oven to 350°.
- Place pork in a uncovered baking pan; roast for at least 1 hour, until cooked through (don’t turn it and don’t season it as it cooks).
- When cool enough to handle, cut the meat into bite-size pieces.
- Place the chiles in a large heatproof bowl; cover with boiling water; let stand 30 minutes until soft; then seed and stem them.
- Put chiles in a food processor.
- Peel, core, and quarter one of the apples and add it to the chiles along with 1 cup broth and peanut butter; puree until smooth; set aside.
- In a large pot, saute onions in oil until soft; add in chile puree, ginger, mustard, salt, brown sugar, and cider.
- Stir and bring to a simmer; add in pork along with remaining ½ cup broth, if needed to keep the mixture good and moist.
- Cook and stir until the pork is warmed through.
- Dice the remaining apple and mix it with the scallions; use this garnish to top each serving of chili; may serve with or over rice.