September is here and that means it is time for the National Football League (and Green Bay Packers!!). Sundays are now for getting together with friends and family, eating good food, imbibing beers, and huddling around the big flatscreen to watch our beloved teams.
I usually like to get up early, throw coffee in the pot, and prep ingredients while listening to pregame football talk on the radio. Usually, the menu consists of some type of soul food/comfort food. I love my stews and soups and slow cooker recipes for fall sunday football days. For week 1 of the NFL, I wanted to make a pork-filled chili that would simmer slowly and build flavors all day until the halftime of the Packers vs. Eagles game.
Chili usually consists of basic ingredients: ground beef, peppers, beans, onions, cheese, tomatoes. This chili incorporates ingredients that are slightly different from normal giving the chili a Mexican flair, sweet and tartness combined with smoky, robust flavors.
It is also a very meaty chili, which is essential for my type of chilis. Pork shoulder, ground pork, and smoked pork neck bones fill up the pot and all add a different texture to the chili. No beef is present in the chili, no beef! And tomatillos are added to give the chili some zip.
- 1 lb ground pork
- 1lb pork shoulder, cut in half inch cubes
- 3 cups cut onions
- 2 cups cut green bell pepper
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup lager-style beer, I used Sam Adams Boston Lager
- 1/2 teaspoon salt
- 2 tablespoon chili powder
- 2 tablespoon Mexican oregano
- 1 tablespoon ground cumin
- 3/4 teaspoon black pepper
- 6 tomatillos, quartered
- 2 bay leaves
- 2 - 14.5 oz cans of diced tomatoes, undrained (I used fire-roasted tomatoes from Muir Glen)
- 1 - 15 oz can pinto beans, drained
- 1 - 7 3/4 oz can Mexican hot-style tomato sauce
- 2 smoked pork neck bones or smoked ham hocks, or one of each!
- chopped cilantro, green onions for garnish
- crumbled queso fresco
- lime wedges
Cook ground pork in pan for about 5 minutes, drain, and place in slow cooker. Place pork shoulder cubes in pan and brown until done. Transfer to slow cooker.
Add onions and bell pepper to pan and saute for 6-8 minutes. Add garlic, saute for 1 minute. Add tomato paste, cook another minute. Add beer and cook for 1 minute. Stir to combine ingredients. Transfer mixture to slow cooker.
Add salt, chili powder, and next 9 ingredients to the slow cooker. Cook until meat is tender, about 8 hours on LOW setting or 5 hours on HIGH setting.
Ladle chili in bowl and garnish with cilantro, green onion, queso fresco, and the juice of 1 lime wedge.
Serve with cornbread. I made a jalapeno blue cornbread to accomodate the porky chili.