Eats & Drinks‎ > ‎

Perfect Pulled Pork Chili

posted Dec 9, 2013, 9:38 AM by H3ATHER S   [ updated Dec 9, 2013, 9:56 AM ]

I pilfered this recipe from a restaurant, though it turned out not all that similar to their "award winning" chili that they serve - probably because I fucked up the recipe somewhere, though according to The Boy, mine is better. Because it's in my favor, I'm going to say it's a cold, hard fact that mine is far superior. That's my story and I'm sticking to it.

This recipe is a complete pain in the ass to make, so you're going to need a lot of time and motivation for this. Generally I have an average amount of the former, but not a lot of the latter, but once I committed I pretty much had to see it through because it's also not a cheap recipe. It uses 5 pounds of chilis which cost me a financial ass-raping by Wegmans, so I was gonna be damned if I let that go to waste.

Anyway, here goes:

  • 3-4 lbs pork shoulder/butt cut in big cubes (like 2"X2", but you don't have to be scientific)
  • 2.5 lbs (yes pounds) Anaheim peppers
  • 2.5 lbs poblano peppers
  • 2 large onions diced
  • 3-4 cloves garlic diced
  • 2 14.5 oz cans diced tomatoes
  • 2 qt chicken stock
  • 3 slices bacon
  • 1 bottle dark-ish beer. 
  • 3 tsp cooking oil
Dry rub:
  • 3 tsp chili powder
  • 3 tsp ancho chili powder
  • 2 tsp cumin
So first you need to mix the dry rub and rub that shit all over the cubed pork and let it sit overnight (in the fridge unless you're into explosive diarrhea).
Pork Pork Pork! (and dry rub)

About 5-6 hours before you want to eat, you need to get your ass in gear and start working on cooking this shit up. First, you need to roast, peel and seed the 5 pounds of chilies. This takes a fuckton of time. If you've never roasted and peeled chilies before, you can google how to do that shit yourself, but in a nutshell, you can do this in the oven or on a grill or over a gas stove. I did it in the oven. 

Quick and dirty guide to roasting chilies
  1. Broil/grill the fuck out of both sides of the chilies (until they are charred and black - 5-7 minutes on each side)
  2. Throw the chilies immediately into an airtight container (like a ziplock bag or a bowl with a sealable lid) and let them fester in there for 10-15 minutes.
  3. Remove the chilies and peel them. The skin should come off fairly easily.
  4. Slice the chilies like you're gutting a fish and remove the stems and get out all the seeds. 
Important note: don't rub eyes or fondle your junk until you wash your hands several times. Even though the chilies aren't that hot, they'll can burn your sensitive bits like a motherfucker. 

Roasted Peppers

So the rest should go fairly quickly. 
  1. First, get a really really big pot and brown the pork in the cooking oil.
  2. Remove the pork with a slotted spoon (leaving the drippings) and then cook the onion and garlic until soft and almost caramelized
  3. Add cooked bacon - you can throw it in uncooked, but cooking gets rid of a lot of the unnecessary grease 
  4. Throw in the beer and stir it around
  5. Add pork, chicken broth, tomatoes and chilies (you can throw them in whole, but I cut them up into large-ish chunks)
  6. Cook on a low simmer for 3ish hours - I kept it partially covered for the first two hours and then uncovered it and raised the heat up a smidge for the last hour to reduce the liquid
Blurry pic after everything is combined in the pot. 

Serve with cheese, tortillas, chips, sour cream, etc. 

Note that there's no beans in this chili. It's awesome without beans, but if you want to fuck it up with beans I guess you could add some.