Spicy Pork Chili With Cumin Polenta

In 'Sunday Soup' by Betty Rosbottom

• Ready In: 3 hrs 40 mins
• Serves: 6

Ingredients

• Chili

• 6  tablespoons  vegetable oil, divided (plus more if needed)
• 1 1⁄2 cups  chopped onions
• 1  cup  diced carrot (1/2-inch dice)
• 2  tablespoons  minced  serrano peppers
• 3  lbs boneless pork loin, trimmed of all excess fat and cut into 1-inch cubes
• 1⁄2 cup all-purpose flour
• 1  teaspoon kosher salt (plus more if needed)
•  freshly ground black pepper
• 2  tablespoons  minced garlic
• 1 (28 ounce) can  italian-style plum tomatoes, drained and coarsely chopped
• 2  tablespoons fresh lime juice
• 2  teaspoons fresh lime juice
• 4  cups  low-sodium chicken broth
• 2  tablespoons  chopped fresh cilantro
• 6  thin lime wedges, for garnish

• Polenta

• 4  cups  chicken stock (plus a little extra if needed)
• 2  teaspoons ground cumin
• 1  cup yellow cornmeal
• 1  tablespoon unsalted butter
• 1⁄2 cup  whole milk

Directions

1. Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat.
2. When hot, add onion and carrots; saute, stirring, for 5 minutes.
3. Add in serrano peppers; cook 1 minute.
4. Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot.
5. Put pork in a large ziplock plastic bag; add flour, 1 teaspoon salt, and several grinds of pepper; seal bag and shake well to coat pork with flour.
6. Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly.
7. When hot enough, add enough floured pork cubes to fit comfortably in a single layer in pan (do not crowd); brown pork, turning, for 3-4 minutes.
8. Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed.
9. Return all browned pork to pan and add garlic.
10. Cook and toss 1 minute.
11. Return reserved onion, carrots, and peppers to pan.
12. Add tomatoes, lime juice, and broth.
13. Bring mixture to simmer, then decrease heat.
14. Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes.
15. Taste chili and season with salt and pepper, if needed.
16. **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat.
17. To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat.
18. When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal.
19. Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less.
20. Stir in butter and milk; taste and add salt, as needed.
21. **Polenta can be made up to 2 days ahead; cool, cover, and refrigerate; reheat over low heat, stirring constantly and adding additional stock, as needed, until polenta is desired texture.
22. To serve--spoon a generous 1/2 cup polenta into 6 shallow soup bowls.
23. Ladle pork chili over polenta and sprinkle each portion with some cilantro.
24. Garnish with a lime wedge.