Yorkshire Pork Chili

Guest author: Jason Bond
Beacon Hill Hotel

Here’s a meal to serve a crowd! Jason Bond is the Executive Chef of Beacon Hill Bistro in Boston. This is a long slow-cooked meal to prepare, so make sure if you’re going to do it that you plan way ahead!

Yorkshire Pork Chili
20 servings

1 Pork Shoulder, about 10 pounds

2 Tbls home-rendered lard or vegetable oil

1 tsp cumin seeds

2 Tbls coarse sea salt

5 turns black pepper from a mill

10 poblano chilis, seeded and diced

2 moras chilis

2 mulato chilis

4 onions, diced

4 sprigs cilantro, or 4 clusters cilantro berries

4 sprigs parsley

2 quarts stock or water

Remove the skin from the pork shoulder. Render overnight in a 250 degree to make your lard. Cut all the meat into half-inch pieces, saving the foot to cook with the meat. Reserve all other bones for stock.

In a 12 quart heavy casserole, melt the fat and add the cumin, salt, and pepper. Toast just until you can smell the spices. Then add the chilis, onion, cilantro, and parsley. Cook, covered, very slowly until the vegetables are tender, stirring occasionally. Add the pork and cook for five minutes, stirring. Add the stock, the pig foot, and cover. Cook in the oven at 250 degrees, or very slowly on the stove top for 6 hours, or until the pork is tender. Adjust seasoning, and chill to allow the flavors to blend overnight.

To serve, remove fat layer while still cold. Bring to a bare simmer and slowly reduce to a consistency you like. Spoon over cornbread or tortillas, or serve as a sauce for chili rellenos.

Jason Bond

Images: Beacon Hill Hotel