Spicy Pork Chili With Cumin Polenta

"In 'Sunday Soup' by Betty Rosbottom"
photo by cbjb1188 photo by cbjb1188
photo by cbjb1188
photo by threeovens photo by threeovens
Ready In:
3hrs 40mins




  • Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat.
  • When hot, add onion and carrots; saute, stirring, for 5 minutes.
  • Add in serrano peppers; cook 1 minute.
  • Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot.
  • 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.
  • Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly.
  • 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.
  • Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed.
  • Return all browned pork to pan and add garlic.
  • Cook and toss 1 minute.
  • Return reserved onion, carrots, and peppers to pan.
  • Add tomatoes, lime juice, and broth.
  • Bring mixture to simmer, then decrease heat.
  • Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes.
  • Taste chili and season with salt and pepper, if needed.
  • **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat.
  • To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat.
  • When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal.
  • Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less.
  • Stir in butter and milk; taste and add salt, as needed.
  • **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.
  • To serve--spoon a generous 1/2 cup polenta into 6 shallow soup bowls.
  • Ladle pork chili over polenta and sprinkle each portion with some cilantro.
  • Garnish with a lime wedge.

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  1. cbjb1188
    Only used 1 pepper and should have used 2! You also need more oil to brown the meat then they say.



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