UPDATED July 7, 2011

BY Guest Author

IN North American Epic

no comments

UPDATED July 7, 2011

BY Guest Author

IN North American Epic

no comments

Ready to Eat

Weekly Recipe from the NAE: #1 Frontier Chili

Watching a bit of food network on the rest day is definitely a great way to find some inspiration. I got into this show featuring a little restaurant in Sedona county where the chef dry rubs, smokes and braises whole pork shoulder until it falls apart. Seemed like a simple and delicious idea.

So I went out shopping and bought a pork butt ( shoulder ), knowing that I probably wouldn’t have a smoker to smoke it or even an oven to braise it in. It is a general rule of mine not to get too specific about what to make for dinner, until I see what I can find first. I decided to go with a braised pork and ancho pepper chili instead. Here it is ( don’t try this at home).

For 20 cyclists riding 138 km in 40 degrees C

-10 lbs. pork shoulder
-1/4 cup toasted cumin seed                –
-3 lbs. dry beans ( kidney, pinto and black turtle )
-3 tbsp dried oregano
-8 green peppers
-3 tbsp onion powder
-6 poblano peppers
-3 tbsp garlic powder
-6 large onions
-4 limes juice
-1 bunch celery
-3 bunches cilantro
-4 large carrots
-bay leaves
-12 ancho chillies
-salt
-12 guajillo chillies
-black pepper
-4 L chicken broth
-masa harina to thicken
-2 cans tomato paste
-salvadorian crema and shredded cheese to garnish
-4 cans tomato puree
-tortilla chips
-12 tomatillos

Enjoy!

Jonathan Shepheard

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