For ICE’s recent hands-on cooking event with the New York Jets, I crafted a fun spin on classic chili. Slow-roasted pork carnitas and beer impart a deep, smoky flavor, while the simple addition of beans and broth rounds out the dish. The recipe was a hit at the Jet’s House “50 Yard Lounge” Super Bowl pregame party with player Nick Folk, so it’s sure to be a winning addition for any gameday menu.
Pork Carnitas Chili & Jalapeno Griddlecakes
- 2 pounds fatty pork shoulder, cut into 2-inch pieces
- 2 teaspoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon Tabasco Pepper Sauce
- 1 beer
- 4 cups chicken stock, divided
- 1 onion, diced
- 8 garlic cloves, peeled
- 2 bay leaves
- 15 oz can pinto beans, drained
- fresh cilantro or scallions
- shredded cheddar cheese
- sour cream
- Place the pork cubes in a bowl, add the brown sugar, smoked paprika, chili powder, cumin, kosher salt and Tabasco.
- Toss well to evenly coat the meat.
- Wrap tightly and refrigerate overnight
- The next day, preheat oven to 350˚F.
- Transfer the pork to a large, heavy sauce pot.
- Add the beer, 1 cup of the chicken stock, onion, garlic, and bay leaves.
- Bring the pot to a simmer and cover with a lid.
- Transfer to the oven and cook 2 hours.
- After two hours, remove the pot from the oven and transfer the pork cubes to another ovenproof dish, leaving any the liquid behind in the pot.
- Increase the oven temperature to 450°F.
- Place the dish with the pork cubes in the oven, uncovered, for 10-15 minutes, or until the pork is browned.
- While the pork cubes are in the oven, place the pot with the liquid back on the stove. Add the remaining chicken stock (3 cups) and bring to a simmer. Skim any excess fat from the surface.
- When pork is browned, remove from the oven and drain and discard the excess fat. Allow the pork to cool, then shred it with a fork.
- Add the beans and shredded pork to pot of simmering liquid. Stir well and season to taste with salt and pepper.
- Divide into bowls and serve with cornmeal pancakes.
Jalapeno and Cheddar Cornmeal Pancakes
Yield: Approximately 20 cakes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 oz melted butter
- 2 eggs
- 14 fl oz milk
- 1 jalapeno, minced
- 1 cup grated cheddar cheese
- Place the cornmeal, flour, baking powder, salt in a bowl. In a separate bowl whisk together the melted butter, eggs, milk, jalapeno and cheese. Pour the liquid ingredients into the dry ingredients and stir together until just combined.
- Preheat a griddle or cast iron skillet. Lightly oil the surface and drop spoonfuls of the batter onto the heated surface and cook until bubbles form. Flip and brown on the second side.
- Once browned, remove from griddle. Serve with chili.