RECIPES: Havana Chili

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Sofrito (basic Cuban mother sauce):

– 1/4 cup of Spanish olive oil
– 1 green bell pepper, diced
– 1 large white Spanish onion, diced
– 1 red bell pepper, diced
– 8 cloves of fresh garlic, minced
– 2 bay leaves
– 1 teaspoon of cumin
– 1 teaspoon of oregano
– 1 teaspoon ground black pepper
– 1 teaspoon of Kosher salt
– 1/4 cup of chopped green olives

Sauteed until softened over medium heat, constantly stirring for 10 minutes, remove
bay leaves and add to base
Base:

– 1 pound of cooked pulled pork, shred smaller than normal
– 3/4 pound of salt pork, large dice, trender/crisp-up in skillet before adding to base
– 32 ounces of low-sodium chicken broth
– 1/4 cup apple cider vinegar
– 28 ounces of fire-roasted tomatoes, diced
– 3 tablespoons of tomato paste
– 3 tablespoon of minced dried tomato
– 7.5 ounce can of chilpotle peppers in adobo sauce, dice peppers and add sauce
– 1 tablespoon of brown sugar
– 1 cup of white hominy
– 1/2 cup of dark kidney beans
– 1/2 cup of fava beans
– 1/2 cup of chick peas
– 1/2 cup of black eyed peas
– 2 cups of black beans, cigar/hickory smoked
(you can use a steamer and set up a lit cigar and burning wood mix
in lower section, do outside)
– 1 large roasted poblano pepper, diced

Bring to boil for 20 minutes, then simmer on low heat for 2-3 hours
Garnishes:

– 1 tablespoon fresh dill
– 2 tablespoons of yellow mustard
– 8 ounce creme fraiche
– fresh pork rinds, chopped (available at Mexican grocery)

Add a dollop of tweaked creme fraiche and a sprinkle of chopped rinds to each individual chili.