Best 10 Spicy Pork Chili With Cumin Polenta Recipes

ITALIAN PORK CHILI WITH POLENTA

Steps:

• Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.

SLOW-COOKER SPICY PORK CHILI

Steps:

• In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

SPICY PORK CHILI

Steps:

• In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

HOT 'N' SPICY PORK CHILI

Steps:

• In a Dutch oven, cook the pork, onions and celery in butter over medium heat until meat is no longer pink. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley and hot pepper sauce if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.

SPICY RED PORK AND BEAN CHILI

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
• Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
• Serve chili with bacon and accompaniments.

MEXICAN PORK CHILI

Steps:

• Preheat oven to 325 degrees F.
• Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.

SPICY PORK CHILI WITH CUMIN POLENTA

Steps:

• 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.

CHILI-LIME PORK TENDERLOIN OVER SOFT POLENTA WITH HUNGARIAN WAX PEPPERS AND CORN

Steps:

• Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
• In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
• Preheat a grill or grill pan over high heat.
• Remove the pork from the marinade and let it come to room temperature.
• In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
• Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
• To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.

SPICY POLENTA

Steps:

• In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
• Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.

SPICY PORK CHILI

Steps:

• In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
• Stir in flour, mixing well.
• Add the remaining ingredients, except cheese and tortillas.
• Simmer, uncovered, one hour.
• Top each serving with some of the cheese.
• Serve with tortillas, if desired.
• Serves 8.