Pork Chili With Corn-Bread Crust
Black Beans:
1 package (16 ounces) dry black beans
3 garlic cloves, peeled
2 bay leaves
1 medium onion, cut in half
1 t. dried oregano
1 t. ground cumin
Pork Chili:
2 T. olive oil
3 lbs. boneless pork shoulder, well trimmed and cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch-thick slices
1 jumbo onion (1 pound), chopped
4 jalape�o chiles, seeded and minced
4 large garlic cloves, minced
3 T. chili powder
2 t. ground cumin
2 t. ground coriander
2 t. salt
1 can (28 oz.) whole tomatoes in juice
1 C. loosely packed fresh cilantro leaves and stems, chopped
Corn-Bread Topping:
1 1/2 C. all-purpose flour
1 1/2 C. yellow cornmeal
2 T. sugar
4 t. baking powder
1 t. salt
5 T. cold margarine or butter
2 C. low-fat (1%) milk
Prepare Black Beans:
Rinse beans with cold running water and discard any stones or shriveled beans.
In large bowl, place beans and enough water to cover by 2 inches. Cover bowl and
let stand at room temperature overnight. (Or, in 6-quart saucepot, place beans
and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2
minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
In 6-quart saucepot, place beans, garlic, bay leaves, onion, oregano, cumin, and
8 cups water; heat to boiling over high heat. Reduce heat to low; cover and
simmer 1 hour or until beans are tender. Drain beans, reserving 2 cups cooking
liquid. Discard onion, garlic, and bay leaves. Refrigerate beans until ready to
use.
While beans are cooking, begin preparing Pork Chili:
In 5-quart Dutch oven, heat 1 tablespoon oil over medium-high heat until hot.
Add pork, in 2 batches, and cook until browned, about 10 minutes per batch,
stirring occasionally. With slotted spoon, transfer pork to medium bowl.
When beans are done, complete Pork Chili:
To same Dutch oven, add remaining 1 tablespoon oil. Reduce heat to medium; add
carrots and onion, and cook until tender, about 10 minutes, stirring
occasionally. Stir in jalape�os, garlic, chili powder, cumin, coriander, and
salt; cook 1 minute. Add tomatoes with their juice, pork, and reserved bean
cooking liquid; heat to boiling over high heat, stirring and breaking up
tomatoes with side of spoon. Reduce heat to low; cook, covered, about 2 hours or
until pork is tender, stirring occasionally. Add beans and cilantro, and cook 5
minutes longer, stirring to combine. Spoon chili mixture into 15" by 10" glass
baking dish or lasagna pan.
Prepare Corn-Bread Topping:
Preheat oven to 400�F. In large bowl, with fork, stir flour, cornmeal, sugar,
baking powder, and salt. With pastry blender or 2 knives used scissor-fashion,
cut in margarine or butter until mixture resembles coarse crumbs. Stir in milk
until blended; mixture will thicken slightly. Spoon corn-bread mixture over hot
chili filling; spread to form an even layer. Bake chili 30 minutes or until
filling is hot and bubbly and top is golden.
Serves 16.
Don't forget to visit our other Recipe site at
That's My Home