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Jamaican Habanero Pork Chili




Source of Recipe


D'Agostino, NYC


Recipe Introduction


A hot, exotic blend of pork, habanero chiles, sweet spices, and a hint of rum. The fire of this island chili is cooled with a topping of fresh mango slices.



List of Ingredients




1 very ripe medium-size fresh mango


2 tablespoons vegetable oil


2 pounds boneless pork shoulder, cut into 1/2-inch pieces


1 cup finely chopped yellow onion


1/2 cup chopped green bell pepper


1 teaspoon ground coriander


1-1/2 teaspoons allspice


1-1/2 teaspoons ground cinnamon


1/2 teaspoon ground nutmeg


6 cups water


2 tablespoons tomato paste


1 tablespoon A.1. steak sauce


1 - 2 dried habanero chiles


3 ounces (about 1/3 cup) raisins


1 teaspoon salt


2 tablespoons rum (optional)


3 - 4 cups hot cooked rice



Recipe



Peel mango, cut in half and discard pit, slice one half, and finely chop the other half. Cover with plastic wrap and set aside. Place 1 tablespoon of the oil in a dutch oven (preferably cast iron) and heat over high heat for 1 minute. Add half the pork, brown quickly, and, using a slotted spoon, transfer to a separate bowl. Repeat with remaining oil and pork.

Reduce heat to medium. Add onion and green pepper to pan drippings and cook for 4 minutes or until onion is translucent. Add coriander, allspice, 1 teaspoon of the cinnamon, and nutmeg. Cook for 1 minute, being careful not to burn spices. Add water, tomato paste, A.1. sauce, dried chiles, raisins, chopped mango, and pork with any accumulated juices. Bring to a boil.

Reduce heat and simmer, uncovered, for 1 hour. Add salt and stir vigorously to break up the chile. Continue simmering, uncovered, for 30 minutes more. Remove from heat and stir in remaining 1/2 teaspoon cinnamon and rum. Let stand, uncovered, for 20 - 25 minutes. Flavors will be more pronounced if chili is served immediately; flavors will blend if chili is refrigerated overnight or for at least 4 hours. Reheat over medium heat. Spoon chili over rice and top with mango slices.



Cook's Note: Adding the whole dried habanero(s) without rehydrating and seeding imparts additional heat and flavor. Do not add salt earlier in the cooking process. It will prevent the chile from rehydrating and softening.


Makes about 5 cups