Chili with pork and corn dumplings

Chili with pork and corn dumplings – a detailed recipe cooking. Photo of the dish:Anna Williams Time: 4 hours. 15 minutes. Difficulty: easy Servings: 8 – 10 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For chili:

• 450 gr dried preto black beans, approximately 2 cups
• 1.5 kg boneless pork shoulder, cut 3 cm into cubes
• 3 bay leaves
• 10 cloves of garlic (6 crush, 4 chop)
• 2 tbsp. l vegetable oil
• 1 large onion, diced
• 3 tbsp. l chili powder (seasoning recipe see here)
• 1/4 Art. chili powder with pepper ancho (blanched)
• 1 tbsp. l paprika
• 1 tbsp. l dried oregano
• 1 tbsp. l ground cumin
• 1/2 tsp ground cloves
• 2 cans (400 gr. Each) canned green tomatoes with diced chili
• 1 tsp dried thyme
• Salt
• 1 bunch of cilantro
• 2 lime juice, lime slices for decoration
• Grated Cheddar Cheese, topped with
• Sour cream for serving

For dumplings:

• 2 tbsp. cornmeal
• 2 tbsp. l ghee
• Salt

Recipes with similar ingredients: pork, black preto beans, tomatoes, cheddar cheese, corn flour, lime, chili pepper, ancho pepper, paprika, cumin, cloves, cilantro, oregano, thyme, bay leaf, onions, garlic

Recipe preparation:

1. Prepare chili: pour beans into a saucepan and pour water, completely covering the beans. Bring to a boil and cook 10 minutes. Drain and rinse the beans, pour water above the level about 8 cm beans. Add thyme, bay leaves and 4 crushed cloves of garlic. Bring to a boil and cook on medium heat, removing the foam as needed until the beans begin soften, about 1 hour.
2. Meanwhile, cook the tomatoes: heat in a pan vegetable oil. Add onion and fry, stirring, until golden color, about 5 minutes. Stir in chopped garlic, chili powder, ancho powder, paprika, oregano, cumin and cloves, fry for 1 minute. Add tomatoes and stew, stirring until thick, 8-10 minutes.
3. Cook the pork: shift the tomato mixture into a pot of beans. Add pork, 1 teaspoon of salt and mix. Bring to a boil, reduce temperature and cook on low heat, stirring occasionally, about 2 hours. If a liquid boil away and do not cover the meat with beans, add hot water. After cooking, remove bay leaves.
4. Meanwhile, cook the dumplings: mix in a large bowl cornmeal, ghee, and 1 teaspoon of salt. Pour in, stirring 1.5-2 cups of warm water to make soft dough. Roll the dough into 3 cm balls, then with your thumb make a recess in each ball. Cover the dumplings with foil until preparing chili.
5. Cook the garlic dressing: mix in a blender leftover garlic, cilantro, 2 teaspoons of salt, lime juice, 1.5 glasses of water, grind until smooth. Shift the mixture greens in a pan with chili and mix. Gently add dumplings (do not mix), and cook until cooked, 30 – 35 minutes. Dilute chili with hot water, if necessary. Spread the chili with pork and corn dumplings on plates, and sprinkle with cheese, serve with slices of lime and sour cream.