Time: 3 hours.
Complexity: easily
Servings: 8

The hallmark of Mexican cuisine is the spicy chili pepper. There are a huge number of them, each with its own flavor and aroma. However, the dish of the same name, "chili" or "chili con carne," which literally translates from Spanish as "pepper with meat," is more American than Mexican. It is believed that it was originally invented around 1850 by Texas cowboys who mixed dried meat with fat, pepper, and salt, formed the mixture into bricks, and then simply tossed them into a kettle of water. The result was a spicy, rich meat stew that was a wonderful warming aid on desert nights. This dish is perfect for autumn slush and winter frosts.

Ingredients:

• 1.4 kg boneless pork shoulder, trimmed of fat, cut into large pieces
• 450 g of physalis, peeled and washed
• 2 pcs. cream tomatoes
• 1/4 cup vegetable oil
• 4 poblano peppers
• 2 jalapeño peppers
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. corn grits
• 4 tbsp. lightly salted chicken broth
• Chopped green onions, pickled jalapeños, and/or shredded cheddar cheese, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground cherries, tomatoes, chili pepper, chili seasoning, cumin, pork, polenta

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Preparation:

Step 1
• Place the oven on the grill to preheat. Toss the tomatillos and tomatoes with 1 tablespoon of vegetable oil directly on the baking sheet and push the vegetables to one side. Place the poblano pepper and jalapeño on the other side of the baking sheet. Grill for about 10 minutes, turning the vegetables occasionally, until lightly charred.
Step 2
• Place the physalis and tomatoes on a cutting board and let them cool. Transfer the peppers to a bowl and cover with a plate; set aside for 10 minutes. Peel the tomatoes, remove the tough cores, and finely chop them along with the physalis. Peel the peppers and finely chop them; set all vegetables aside for now.
Step 3
• In a large bowl, combine the pork with chili powder, cumin, 2 teaspoons of salt, and a few turns of the pepper grinder. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed saucepan over medium heat. Add the pork in batches and sear until golden brown on all sides, about 3 minutes. Remove to a plate.
Step 4
• Add the remaining 1 tablespoon of vegetable oil, onion, and garlic to the same pan; cook, stirring, for about 3 minutes, until the vegetables are softened. Add the cornmeal and lightly toast, stirring, for about 1 minute. Add the roasted tomatoes, tomatillos, and peppers. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the broth and pork, along with any accumulated juices, and bring to a gentle simmer.
Step 5
• Cover and simmer, stirring occasionally, until the pork is tender, about 1.5 hours. Remove the lid, season generously with salt, and continue simmering, stirring occasionally, until the liquid has evaporated slightly, about 30 minutes more. Remove from heat and let rest for 10 minutes; use a spoon to skim off any excess fat from the surface. Season the chili with salt and pepper and serve with toppings.

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