Real Recipes From Real Home Cooks ®
Pork Cheek and Black-Eyed Pea Chili
"Michael Symon defines himself as a "porketarian," saying he can't get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks—an unusual cut worth seeking out. If pork cheeks aren't available, pork shoulder (cut into 2-inch pieces) can be substituted...."
INGREDIENTS
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1 tablespoon ground coriander
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1 tablespoon sweet smoked paprika
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1 teaspoon ground cumin
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5 pounds cleaned and trimmed pork cheeks (see Note)
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Salt and freshly ground pepper
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1/4 cup extra-virgin olive oil
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1 pound slab bacon, cut into 1/2-inch dice
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1 onion, finely chopped
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3 garlic cloves, minced
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2 jalapeños, seeded and very finely chopped
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2 red bell peppers, finely diced
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One 12-ounce bottle amber ale or porter
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2 cups chicken stock or low-sodium broth
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2 cups canned whole Italian tomatoes, crushed
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2 canned chipotles in adobo, seeded and minced
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1 pound dried black-eyed peas, picked over and rinsed
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1 small cinnamon stick
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Shredded smoked cheddar cheese, cilantro leaves and crème fraîche, for serving
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