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Monday, February 18, 2013

Carnitas Chili

For Cold Winter Nights - a special recipe for my meat eating friends!!


Carnitas Chili
© Wes Davis 2013

Olive oil
2 pounds pork butt - cut into equal sized pieces
2 onions – rough chopped
3 cans green chilies – mild
Davis Dust **
6 cloves of garlic - peeled – fine chopped or use a garlic press
1 cup chicken broth

Seasoning

2 tablespoons of chili powder
1 tablespoon of Cumin
Dried chili flakes – optional

1 #10 can of diced tomatoes in juice
2 cans black beans – drained and rinsed
Tomato paste

Heat oil in Dutch oven on top of stove.

Rinse and then pat dry the pork.  Dredge in Davis Dust and then brown in the Dutch oven.  Make sure that all sides are browned.  Remove the meat and add the chopped onions.  Cook for a few minutes and then add the chilies.  Stir and then deglaze the pan with the broth.  Put the pork back in, cover and then put in a 275 oven for 4 hours.

Take the Dutch oven out and let the meat rest for 15 minutes.  Skim any visible fat from the juices and then add the seasoning.  Stir to combine.  At this point the meat should fall apart.  Using two forks shred the meat in the pan.  Add the beans and the tomatoes.  Stir and cover the pot.  Cook in the oven for another 45 minutes.  Remove and add the tomato paste if needed to thicken.


 ** DAVIS DUST  is my own special seasoning.  You can order it on line at vegaswesgourmet.com