Alaska Good Life
  • The Good
  • The Food
    • The Brew
  • About

Adobo Chili

10/13/2018

 
Here we are, the wind has lifted the leaves from the trees, and we can see our neighbors again through the fence of sticks and twigs. The chill in the air calls for soup, comfort food, spices, and pots simmering on the stove. 
Picture
Picture

Ingredients

Picture
1 pound pork belly
1 pound tough, fatty meat (leg of lamb, brisket, or flank steak)
2 red onions, chopped
4 cloves garlic, crushed
3 jalapeños, halved and then sliced - keep the seeds in if you wish (we do)
1/2 pound mushrooms, sliced
1 tsp cumin
1 tsp coriander
1/2 tsp smoked paprika
1/2 tsp chipotle powder
1 tsp black pepper
3 limes, juiced
28 oz can fire roasted tomatoes and juice - Chop the whole tomatoes if necessary.
Adobo sauce from one can of chipotle chiles, 4 or so chipotles, chopped
2 cups chicken broth
Liquid Smoke - Use this at the end if desired. Just a few drops will do. Sometimes we omit this if the we're adding things like lamb bacon or something that is already bring a lot of smoke to the party. 

Picture
Picture
Picture
Picture

​Instructions

  1. Salt and brown meat in batches. Set aside. 
  2. ​Saute the onions, jalapenos, and chipotle chiles.
  3. Then, add the garlic and let cook for 30 seconds.
  4. Then, add the spices and stir for 30 seconds.
  5. Next, throw in the tomatoes, adobo sauce, and lime juice. Cook for 5 minutes.
  6. Add the meat back into the pot, and mix well.
  7. Add chicken broth, and cook until the meat is tender, about 20 minutes or so. 
  8. Turn off heat, toss in cilantro, and serve with lime wedges, sour cream, and cheddar. 
Picture
Picture
When I think of chili, this is the only thing that comes to mind. The meat we use always varies depending on what is in the freezer at the time. We try to use high-fat cuts that add that extra yummy-factor that only fat can. 
    Picture
    Picture

    Archives

    November 2019
    September 2019
    January 2019
    October 2018
    October 2017
    July 2017
    November 2016
    September 2016
    June 2016
    November 2015
    October 2015
    June 2015
    November 2014
    August 2014
    March 2014
    December 2013
    October 2013
    August 2013
    July 2013
    June 2013
    March 2013
    February 2013

    Categories

    All
    Barbecue
    Cajon/Creole
    Canning
    Charcuterie
    Cocktail
    Dinner
    Fermentation
    Salmon
    Smoking

Powered by Create your own unique website with customizable templates.