Shenandoah Valley Apple-Nut Chili

Chili Nation; Jane and Michael Stern

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 350°.
2. 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).
3. When cool enough to handle, cut the meat into bite-size pieces.
4. Place the chiles in a large heatproof bowl; cover with boiling water; let stand 30 minutes until soft; then seed and stem them.
5. Put chiles in a food processor.
6. 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.
7. In a large pot, saute onions in oil until soft; add in chile puree, ginger, mustard, salt, brown sugar, and cider.
8. Stir and bring to a simmer; add in pork along with remaining ½ cup broth, if needed to keep the mixture good and moist.
9. Cook and stir until the pork is warmed through.
10. 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.