Spicy pork chili with cumin polenta (Easy-to-make soup recipes)

 

                Pork, not the usual beef or chicken, stars in this robust chili. Cubed pieces of loin are slowly simmered until fork-tender in a beautifully flavored stock piquant with the taste of spicy serrano peppers and brightened with a hit of lime juice. This rich chili is then ladled over mounds of creamy cumin-spiced polenta.

6 servings

Chili

• 6 tablespoons vegetable oil, divided
• 1½ cup chopped onion
• 1 cup diced carrots
• 2 tablespoons minced serrano peppers
• 3 pounds boneless pork loin, trim of all excess fat and cut into 1-inch cubes
• ½ cup all-purpose flour
• Salt and fresh ground black pepper
• 2 tablespoos minced garlic
• 1 can (28-ounce) Italian-style plum tomatoes, drained and coarsely chopped
• 2 tablespoons plus 2 teaspoons fresh lime juice
• 4 cups chicken stock (click here for recipe)
• 2 tablespoons chopped fresh cilantro
• 6 thin lime wedges for garnish (optional)

Polenta

• 4 cups chicken stock (click here for recipe)
• 2 teaspoons ground cumin
• 1 cup yellow cornmeal
• 1 tablespoon unsalted butter
• ½ cup whole milk

To make the chili

1. Heat 2 tablespoons oil in a large, heavy, deep-side pot set over medium-high heat ; when hot, add onion and carrots and sauté, stirring, for 5 minutes.
2. Add serrano peppers and cook 1 minute more ; remove pan from heat and sppon ingredients onto a plate ; set aside.
3. Put pork in large resealable plastic bag ; add flour, 1 teaspoon salt, and several grind of pepper.
4. Seal bag and shake well to coat pork with flour.
5. Return pot to medium-high heat and add 2 tablespoons oil, or enough to coat the bottom of pan slightly ; when hot, add enough floured pork cubes ti fit comfortably in a single layer in pan (do not crowd).
6. Brown pork, turning, for 3 to 4 minutes ; using a slotted spoon, transfer pork to paper towels to drain.
7. Repeat with remaining pork, adding more oil as needed.
8. Return all browned pork to pan and add garlic ; cook and toss 1 minute.
9. Return reserved onion, carrots, and peppers to pan ; add tomatoes, lime juice, and broth.
10. Bring mixture to simmer, then reduce heat and simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, for 50 to 60 minutes more.
11. Taste chili and season with salt and pepper, as needed.

To make the polenta

1. Combine 4 cups stock and the cumin in a large, heavy saucepan set over medium-high heat ; when stock begins to boil, reduce heat and gradually (in a thin stream) whisk in cornmeal.
2. Cook, stirring constantly, until mixture starts to thicken, for 6 to 8 minutes or less ; stir in butter and milk.
3. Taste and add salt, as needed.

To serve the chili

1. Spoon a generous ½ cup polenta into 6 shallow soup bowls ; ladle pork chili over polenta and sprinkle each portion with some cilantro.
2. Garnish with a lime wedge, if desired.

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