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Pork Cheek and Black-Eyed Pea Chili
© Maura McEvoy

Pork Cheek and Black-Eyed Pea Chili

  • ACTIVE: 45 MIN
  • TOTAL TIME: 3 HRS 30 MIN
  • SERVINGS: 10
  • MAKE-AHEAD
  • STAFF-FAVORITE

Michael Symon defines himself as a "porketarian," saying he can't get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks—an unusual cut worth seeking out. If pork cheeks aren't available, pork shoulder (cut into 2-inch pieces) can be substituted.

  1. 1 tablespoon ground coriander
  2. 1 tablespoon sweet smoked paprika
  3. 1 teaspoon ground cumin
  4. 5 pounds cleaned and trimmed pork cheeks (see Note)
  5. Salt and freshly ground pepper
  6. 1/4 cup extra-virgin olive oil
  7. 1 pound slab bacon, cut into 1/2-inch dice
  8. 1 onion, finely chopped
  9. 3 garlic cloves, minced
  10. 2 jalapeños, seeded and very finely chopped
  11. 2 red bell peppers, finely diced
  12. One 12-ounce bottle amber ale or porter
  13. 2 cups chicken stock or low-sodium broth
  14. 2 cups canned whole Italian tomatoes, crushed
  15. 2 canned chipotles in adobo, seeded and minced
  16. 1 pound dried black-eyed peas, picked over and rinsed
  17. 1 small cinnamon stick
  18. Shredded smoked cheddar cheese, cilantro leaves and crème fraîche, for serving
  1. In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
  2. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
  3. Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  4. Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and crème fraîche at the table.
Make Ahead The pork cheek chili can be refrigerated for up to 5 days. Notes You can substitute 5 pounds of pork shoulder for the pork cheeks. Cut the shoulder into 2-inch chunks and proceed with the recipe. Add 30 minutes to the cooking time in Step 4. Serve With Toasted Cornmeal Corn Bread.

Suggested Pairing

Symon's immensely satisfying pork and black-eyed pea chili has such depth of flavor that it pairs best with a beer rich enough to stand up to it. Brown ale is made with malted barley that's been roasted to a dark brown color, helping to impart notes of caramel and toast, which make it a great match here. Look for New Orleans–area brewery Abita Brewing Company's chocolaty Turbodog, or the nutty Newcastle Brown Ale, from England.

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