Degustation Series 03.13.07...
The dish...a slow cooked New Mexican Chili, or at least that is what I am calling it. Pure and simple, a warm comfort dish. Here is the recipe:
8 pods Tamarind, shelled. Place into 3/4-1 cup hot water. Bring to a simmer. Cook gently, stirring and agitating slightly to release the paste. Pour into bowl and set aside. When cool, rub pods with fingers to thoroughly remove paste. Discard seeds and pods. Reserve paste for dish.
3-4lb. Pork Shoulder, boneless, diced into 3/4 in. chunks
Marinade/Spice Rub: cayenne, chipotle, cumin, garlic powder, onion powder, bay, paprika, thyme, oregano, chili oil, salt and black pepper. (Note: amounts are based upon preference)
2 cp. Yellow Onions; peeled, diced small
8 cloves garlic, trimmed of stem, crushed, minced
1 ea. Poblano Chili, seeded, chopped small
1-1 1/2 cp. Red Wine-south american blend
1-1 1/2 cp. Chicken or Veal Stock
1/4 cp. Balsamic Vinegar
3-4 Tbl. Honey
All of the Tamarind Puree from above
1 ea. Large Shallot, peeled, sliced fine
2 ea. Red Jalepenos, seeded, minced
To Taste Salt and Pepper
Method: Marinate pork in spices for preferable 4 hours or so. Heat some corn oil in large brazier. Add meat and brown on all sides. Remove and set aside. Add onions and brown. Add garlic and allow to glaze. Add poblano chili and sweat. Add a bit more spices as in marinade to taste...again, use your judgement. Deglaze with wine and reduce by half. Add pork back into dish. Add stock, balsamic vinegar, honey and tamarind paste and bring to a boil. Reduce heat to simmer, cover and place into a 350 degree oven for approximately 1 hour, then reduce heat to 300 degrees for 2 hours or so, or until very tender. Sweat shallots and jalepenos in a bit of butter until caramelized and fold into chili right before serving. Check seasoning. Serve with Spanish rice or slow cooked grits, grilled tortillas and grated Oaxacan cheese. As an option for those of you accustomed to beans in your chili~ go ahead...knock yourself out!
L.A., the end of road...