A dish inspired by my trek across the Ecuadorian Amazon, this rustic chili is loaded with thick, succulent cuts of wood-smoked pork shoulder. It’s stewed with a cornucopia of South American peppers, gorgeous craft-brewed dark stout beer, tender white beans, a garden of fresh greens, sauteed Spanish onions and garlic. Garnished and brightened with chopped avocado, cilantro, coarse ground seasonings and a homemade lime crème fraîche. And sided with tortillas and tangy, spicy roasted tomatillo salsa.
Bring your appetite, an extra big bowl and a spoon – one serving just won’t do!
¡Viva el fin de semana largo – Saludé!
Side Note: The black clay plates and bowls used in this photograph were given to me by the indigenous Amazonas Kichwa Tribe, located in the far reaches of Ecuador’s eastern jungle. Gorgeous detail and artistry in every etching of their work – pieces I will surely treasure for a lifetime.
Loaded with succulent, smoky cuts of mouthwatering pork, this hearty South American chile is loaded with dark craft beer, a cornucopia of peppers, fresh greens and white beans. Bring your appetite, an extra big bowl and a spoon - one serving just won't do!
- 1 5-7 pound bone-in pork butt (shoulder), trimmed
- 4 tablespoons kosher salt
- 3 tablespoons ground peppercorn
- 1 tablespoon granulated garlic powder
- 1 tablespoon brown sugar
- 1 cup dark stout beer
- 1/2 cup vegetable oil
- 1/3 cup water
- 3-4 12-inch pieces of tin foil, perforated
- 1 pound hardwood chips, soaked in water 1 hour prior to grilling
- 6-8 fresh poblano peppers
- 15 ounces white beans
- 2 tablespoons vegetable oil
- 1 Spanish onion, finely chopped
- 1/2 cup spring onion, chopped, plus additional for garnish
- 6-8 cloves garlic, finely minced
- 12 ounces dark stout beer
- 4 cups chicken stock
- 2-3 jalapenos, finely chopped
- 2 Anaheim or New Mexican chilies, thinly sliced
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoon paprika
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 3 cups tomatillos, diced
- 2 15-ounce cans white beans, rinsed and drained
- Kosher salt and fresh ground peppercorn, to taste
- Chopped cilantro, spring onion, avocado, sliced lime wedges and creme fraiche (or sour cream)
- The evening before grilling, massage a liberal amount of dry rub across entire surface of the pork and then place it in an air-tight resealable plastic bag for 8 hours, up to overnight. Remove pork from refrigerator 2 hours before grilling and rest at room temperature, still sealed in plastic.
- Preheat grill to 250 degrees using the 2-zone grilling method (as detailed in notes below) and apply the first smoker packet over the hottest direct-heat grill grates, adding a new smoke packet every 60-90 minutes of grilling.
- Place pork butt over indirect cooler grates fat-side down. Rotate and spray intermittently to keep exterior moist. When the pork's internal temperature reaches 165 degrees wrap tightly in a double layer of tin foil. Place sealed meat back on the grill and cook until the internal temperature reaches 195 degrees or until the bone can be easily pulled from the meat. Remove from grill, tent loosely with tin foil for 30-45 minutes. Then, using two forks, shred the meat. Set aside covered.
- Mix beer, oil and water in a spray bottle. Spray pork intermittently throughout grilling to assist in keeping meat moist and exterior crust development.
- Meanwhile, place poblano peppers over direct heat of grill surface. Rotate intermittently until all sides of the peppers are charred. Remove from grill and peel blackened skin from peppers. Place peeled peppers in food processor along with a can of white beans. Pulse until smooth. Set aside.
- In a heavy bottom stock pot over medium-high heat saute Spanish onion, spring onion and garlic in vegetable oil. Once onion has begun caramelizing, pour in chile verde base, beer, stock, peppers, and seasonings, to taste. Cover pot with lid, reduce to a gentle simmer and cook until liquid reduces by 2/3 or until the desired consistency is achieved. In the last 30 minutes of cooking add tomatillos and white northern beans. In last 10 minutes add shredded pork.
- Remove from heat, allow to cool briefly and serve. Garnish with cilantro, chopped spring onion, avocado, lime and a dollop of creme. Season to taste. Serve.
To thin chile, add chicken stock. To thicken, add more bean-pepper base. To kick up heat, add another dash of cayenne. Creating a 2-Zone Grilling Surface over Gas: 1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates. 2-burner grill – heat the right side to hot and leave the left side off. 3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off. 4-burner grill – heat the two right zones to high and leave the two left zones off.