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wildcat chile

(1 rating)
LVBB avatar
Recipe by
Laurie Bock
@LVBB
Lynden, WA

This recipe was created due to an over (and I mean over!) abundance of winter squash--I planted a whole package of mixed winter squash last summer. My husband thought the roasted squash cubes would be good with chile. He is right. The sweetness of the squash and the spiciness of the chile complement each other.

►
(1 rating)
prep time 1 Hr 30 Min
cook time 30 Min

Ingredients For wildcat chile

  • 3 md
    dried ancho chile, stems and seeds removed
  • 3 md
    dried pasilla chiles, stems and seeds removed
  • 2 Tbsp
    oil
  • 1 lb
    pork chop, boneless, cut into 1-inch cubes
  • 3 c
    chicken broth
  • 2 md
    onions, chopped
  • 5 clove
    garlic, minced
  • 1 1/2 tsp
    cumin seeds
  • 1 tsp
    oregano, dried
  • 1 oz
    dark chocolate
  • 1/4 tsp
    cinnamon
  • 2 Tbsp
    molasses
  • 2 can
    black beans (30 oz total)
  • 1 lb
    butternut squash, peeled and seeds removed
  • 2 Tbsp
    butter, melted
  • 1 md
    lime, quartered
  • 1 lg
    avocado, peeled and sliced
  • 1 c
    sour cream

How To Make wildcat chile

  • 1
    Bring 2 cups water to a boil in a 2-qt saucepan; add ancho and pasilla chiles, lower heat and simmer for 30 minutes. Remove from heat, cool slightly and blend in food processor until smooth. Set aside.
  • 2
    Heat a Dutch oven over medium-high heat, add 1 Tbsp oil and swirl around pan. Add half of pork and saute until pork is browned on all sides (about 7 minutes). Remove to a bowl and add second half of pork to pan and brown as before. Remove to bowl. Deglaze pan with 2 Tbsp chicken stock; pour over pork. Return pan to heat and add remaining oil; swirl to coat pan. Add onions and saute until onions are tender and translucent (about 10 minutes). Add garlic, cumin and oregano and saute an additional minute. Add pork; chocolate, cinnamon, molasses, beans, chile puree and remaining stock.. Stir, cover and turn pan to low. Simmer for 1 hour, stirring occasionally.
  • 3
    Adjust oven rack to middle position, place rimmed baking sheet on rack and turn oven to 400 degrees F. Mix squash with melted butter. Remove baking sheet from oven, spray with non-stick spray and transfer squash to pan. Return to oven and roast for 25 minutes. Stir squash and roast an additional 25 minutes Remove from oven and transfer to four large bowls; ladle chile over squash, squeeze lime over chile and top with remaining ingredients.
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