While watching “The Chew” the other day, Mario Batali made what looked like a fabulous chile that he called “west coast oxtail chile Colorado”. It sounded really good, but when I looked at the recipe, it took hours to make and used many ingredients that I don’t have around the house.
What struck me was that he used hominy in the recipe and as luck would have it, I happened to have some in my pantry. He also used oxtail, and as an option, short ribs, neither of which I had. But I did have some pulled pork in the freezer and it was seasoned with Mexican seasonings, so that was a perfect substitution. To make it even better, it did not need the 5 hour cooking time that Mario’s did, so I decided to use that.
If you do not have pulled pork, it is easy to make. We included a video on how to make pulled pork in the crock pot. Follow their instructions up to the point where they start adding BBQ flavors. This recipe uses a 4 pound pork roast. Keep in mind that my recipe started with pulled pork rubbed with Mexican flavors such as chile powder and cumin. You can add this to your pork before you prepare it in the crock pot or just adjust seasonings once you are making the chile.
There are still quite a few ingredients, but most should be things you already have in your house. If you do not have hominy in the house, you can substitute beans if you desire.
The dried chiles are available at your local grocery stores in Mesa and also at Los Altos Market in Mesa. I like to keep various dried chiles in the house for cases just like this.
Here is our take on Mario Batali’s recipe. Let me know how you like it.
Pulled Pork Chile
Makes about 8 servings
- 4-6 dried Guajillo or New Mexico chiles (stems and seeds removed) (may use a mixture of both chiles, if desired)
- 6 cloves garlic
- 14 oz can fire roasted tomatoes
- 3 cups beef broth, divided
- 1 tbsp extra-virgin olive oil
- 1 medium sized onion, diced
- 4 oz tomato paste
- 4 oz can green chiles (or use fresh roasted chiles)
- 1 tsp ancho chili powder
- 2 teaspoons ground cumin
- 1 tsp chili powder
- 1 tbsp unsweetened chocolate powder
- 4 ½ to 5 pounds beef pulled pork (we used leftovers that had been seasoned with Mexican-type seasonings)
- 1 bottles beer (you may substitute beef broth, if desired)
- Kosher salt and freshly ground pepper to taste
- 16 ounces canned hominy (drained)
- Toppings: cilantro, lime wedges and cheese, if desired
- Make the chile sauce by adding the chile pods, garlic cloves, tomatoes and 1 cup of the beef broth in a blender. Blend until smooth. Set aside.
- Heat olive oil in a Dutch oven or heavy bottomed pot. Add the onion. Sauté until slightly caramelized, about 4 to 5 minutes. Add the tomato paste and cook for about 1 minute, stirring constantly. It will leave a ‘browned’ film on the pan. That is perfect.
- Add the drained canned chiles to the pan and stir to pick up the film on the bottom. Stir well. Add the chili powders, cumin and unsweetened chocolate powder and cook for another minute.
- Add the pulled pork to the pan, along with the chile sauce, remaining beef broth, and beer. Season with kosher salt and freshly ground black pepper to taste. Simmer for about 30 minutes for flavors to meld.
- Add the hominy into the pot and simmer for 5 minutes.
- Serve chili with cilantro, lime wedges and cheese, if desired.
This recipe is perfect for super bowl, a chilly day, or any day for that matter.
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