The calling card of Mexican cuisine is hot chili peppers. And their there is a huge amount and, each of them has its own taste and the aroma. However, the dish of the same name “chili” or “chili con carne”, which literally translates from Spanish as “pepper with meat”, rather is an American dish rather than a Mexican one. It is believed that originally around 1850, it was invented by Texas cowboys, who mixed jerky with fat, pepper and salt and formed bricks from this mixture, which then simply threw into a pot of water. The result was spicy rich meat stew, which perfectly warmed at night in desert. This dish is perfect for autumn slush and winter морозов. 
Time: 3 час. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.4 kg boneless pork shoulder, cut fat, chop in large pieces
- 450 gr physalis vegetable, peel and rinse
- 2 pcs. cream tomato
- 1/4 Art. vegetable oil
- 4 peppers sent
- 2 jalapenos peppers
- 2 tbsp. l chili powder
- 2 tbsp. l ground cumin
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 tbsp. l corn grits
- 4 tbsp. lightly salted chicken stock
- Chopped green onions, pickled jalapenos and / or grated cheddar cheese, topping
Recipes with similar ingredients: physalis vegetable, tomatoes, peppers chili, seasoning chili, cumin, pork, polenta
Recipe preparation:
- Turn on the grill in the oven so that it has time to heat up. Right on stir the physalis and tomatoes with 1 tbsp. l vegetable oil and slide the vegetables on one of its sides. To the other side baking sheet put pepper blanched and jalapenos. Bake everything under grill for about 10 minutes, randomly turning the vegetables, until they are slightly charred.
- Put the physalis and tomatoes on a cutting board and give them cool off. Put pepper in a bowl and cover with a plate; put aside side for 10 min. Pull the peel from the tomatoes, remove the stiff core and finely chop them with physalis. Peppers remove peel and peel and finely chop them; remove all vegetables side.
- In a large bowl, mix the pork with chili powder, cumin, 2 tsp salt and a few turns of a pepper mill. In big Preheat a roasting pan or thick-walled pan 2 tbsp. l vegetable oil over medium heat. Add pork to batches in roasting pan and fry it until golden brown on all sides, to this it will take about 3 minutes Put on a plate.
- Add the remaining 1 tbsp to the same pan. l vegetable oils, onions, and garlic; stir fry for about 3 minutes. until vegetables will not become soft. Pour in the corn grits and stir, lightly fry it for about 1 minute. Add the baked Tomatoes, physalis and peppers. Shuffle to combine, scraping with the bottom of the pan is all welded. Add broth, pork with accumulated meat juice, and bring to a gentle boil.
- Cover and simmer, stirring occasionally, until pork will not become soft, about 1.5 hours. Remove the lid, generously salt and continue to simmer, stirring occasionally until the liquid is slightly will not evaporate – about another 30 minutes. Remove from heat and leave for 10. min .; remove all excess fat from the surface with a spoon. Season the chili with salt and pepper and serve with toppings.
