Dinner Jan 2, 2025
Note: Beans soaked in salt water overnight and drained before use. I used a mix of black turtle beans and white navy beans.
I mostly followed the Boeuf Bourguignon cooking directions.
Served with Buttermilk Cornbread.
Ingredients:
1 Yellow Onion
3 Poblano Peppers
2lbs Sweet Potatoes
4 Garlic cloves
1⅓lbs Pork Tenderloin
Vegetable Oil
Cumin
Chili Powder
Unsweetened Cocoa Powder
Dried Oregano
Red Pepper Flakes Kosher Salt and freshly ground Black Pepper 2 tablespoons Flour 28oz can San Marzano Tomatoes
1lb Dried Beans, Soaked Overnight
2 Dried, Toasted Árbol Chili pods
~2 cups Stock
Directions:
Preheat oven to 450°F (230°C) with a rack set to the lower-middle position.
Slice onion and peppers. Peel and cube the sweet potatoes. Mash the garlic cloves with the flat side of a chef's knife. Cut the pork into 1-inch cubes.
Measure out 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon cocoa powder, 1 teaspoon oregano, and ½ teaspoon red pepper flakes into a small bowl.
Pat dry the pork cubes with paper towels.
Over medium heat, preheat a Dutch oven. Add enough vegetable oil to cover the bottom of the pot. Heat the oil until it just begins to smoke. Dump in the spice mix and bloom until fragrant, 30 seconds.
Add the pork, browning all sides and coating with spices. Once browned, remove from pot.
Add the onion to the Dutch oven, once almost browned add half the poblano peppers.
Return the pork to the Dutch oven. Sprinkle in the flour and toss to lightly coat everything.
Set Dutch oven on the oven and heat for 5 minutes. Stir and heat for another 5 minutes. Remove from oven and turn down oven temperature to 325°F (160°C).
Add in the tomatoes and their liquid, sweet potatoes, 2 of the mashed garlic cloves, árbol chilis, beans, and enough stock so that everything is barely covered. Stir everything to mix.
Bring to a simmer on the stove. Then cover and set back in the oven for 1½ hours.
Add the remaining poblano peppers and garlic. Taste test and season to taste (I added 1 tablespoon cocoa powder, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon oregano, ½ teaspoon black pepper).
Return to oven and cook for another hour, or until beans are fully cooked.
Final Notes:
Pretty good, fairly standard chili. Everything just barely fit in the Dutch oven.
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