Week 2: Spicy Pork Chili with Cumin Polenta

This week was kinda intense. For a second, I thought my soup challenge would end early because it seemed like the soup was going to be terrible. I even had to cancel on a friend who was supposed to come over and eat the chili with me since I didn't want to eat it myself!

But I took an overnight break, went wine tasting, and was inspired to add a few things. And what do you know, the chili ended up pretty darn good. I think I would even make it again, but change it up just a tad. This was my first time eating polenta and first time eating chili with no beans, so to be honest, I'm not sure how it was supposed to taste, but either way, it ended up yummy.

The polenta had an interesting texture and I think it helped me to not miss the beans. Letting the chili sit refrigerated overnight ended up really working out. The flavors magically appeared once I heated up the soup and the chili thickened up a lot. The highlight was the slow-cooked pork. It was so tender and delicious. I was worried the reheating would toughen it up, but nope. It was fabulous.

Well, I wish my friend could have tried it after all. And I'm glad to continue my souper challenge. Now I'm even more excited! Oh and my trying to stay close to the recipe... ya, not so much. I changed this one up just a tad, and it turned out great. The next time I make this, it will definitely be spicier!!!


Can't wait for next week! Don't forget to read my last post and pick the recipe you are interested in. Who knows, you might even get invited over to test it with me.

Here's the recipe (that I've adapted) in case you are curious.

Chili

Heat 2 tablespoons oil over medium heat. When hot, add 1 1/2 cup onion and 1 cup diced carrots and saute for about 5 minutes. Add 2 tablespoons minced serrano peppers (I would use more than that next time); cook for 1 minute more. Remove from heat and set veggies aside. Reserve pot.

Put the cubed pork in a large ziplock bag. Add 1/2 cup flour and salt and pepper. Seal and shake to cover pork with flour. Return pot to medium-high heat, adding enough oil to coat the pot. Add one layer of pork to the pan (do not crowd). Brown pork, turning, for 3 - 4 minutes. Transfer pork to a paper towel to drain. Repeat until all pork is browned.

Return all pork to the pan and add garlic. Cook and toss for 1 minute more. Return veggies to the pan. Add tomatoes (I used a second can of tomatoes, very glad I did since I felt the chili needed to be thicker), juice from 2 limes, and 4 cups broth. Bring mixture to a simmer, then reduce heat. Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, for 50 or 60 minutes more. Taste and season with salt and pepper as needed. Chili can be prepared to this point for up to 2 days. I recommend this since it brings out the flavors. I also added an additional serrano pepper sliced in half lengthwise. This was the point I was really worried about the chili. The broth was very oily and there was zero flavor. I added more salt, pepper, the extra serrano chili and some cumin. I let it cool and refrigerated it till the next day. I reheated over medium heat, and added a tad more salt and pepper.

Polenta

Combine 4 cups chicken stock and 2 teaspoons cumin in a large saucepan. Bring to a boil and reduce heat. Add cornmeal gradually, stirring constantly for 6 - 8 minutes or until thickened. Stir in 1 tablespoon unsalted butter and 1/2 cup whole milk. Taste and add salt as necessary.

To serve, spoon about a 1/2 cup serving in a soup bowl. Ladle the chili over the polenta. The recipe called for a sprinkle of cilantro, which I purchased, but forgot to add. Oppps!

Summary
Spicy Pork Chili with Cumin Polenta
Prep time: 15 minutes to dice veggies
Cook time: 2 hrs day 1, 20 minutes day 2
Servings: 6
Taste: 4 stars (1 = yuck, 4 = yum)
Prep: easy
Cost: $21.27
Stores: 2
Ingredients:
6 tablespoons vegetable oil / from home
1 1/2 cups onion / from home
1 cup diced carrots / $0.86/lb = $0.85 / Lucky's
2 - 3 tablespoons minced serrano peppers / $1.99/lb = $0.34 / Lucky's
3 pounds boneless pork loin, fat trimmed, cubed / $2.49/lb = $8.84 / Lucky's
1/2 cup flour / from home
kosher salt / from home
ground pepper / from home
2 - 3 tablespoons minced garlic / from home
2 28 ounce cans plum tomatoes (organic) / 2 @ $1.99 = $3.98 / Lucky's
2 tablespoons fresh lime juice / $1.00 / Lucky's
4 cups low-sodium chicken broth / $1.99 / Trader Joe's
2 tablespoons chapped fresh cilantro / $0.89 / Lucky's
2 - 3 teaspoons ground cumin / from home
1 cup yellow cornmeal / $2.19 / Lucky's
1 tablespoon butter / from home
1/2 cup whole milk / $1.19 / Lucky's