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Planning my Inauguration dinner

Posted by Sheryl Julian  January 15, 2009 05:02 PM

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chilipeppers.jpg

Because President-Elect Obama likes hot food so much, I thought I'd make bowls of chili with roasted peppers. Chilies are so warming and it seems like the ideal weather for something like this. When Jim Scherer took this shot a few years ago, Julie Riven and I were experimenting with how different chilies taste after roasting.

We slip them under the broiler so the flesh is about 6-inches from the element, then keep turning them for 5 minutes or until they charred all over. Put them in a bowl, cover it, and let it stand for 5 minutes to loosen the skins. The seeds can burn your fingers, so you may want to use plastic gloves to remove them and chop the flesh.

Chili
Serves 4

Serve these generous bowls of pork and roasted chilies with a side of black beans (there are no beans in the stew).

2 tablespoons vegetable oil
2 large Spanish onions, coarsely chopped
2 cloves garlic, finely chopped
2 1/2 pounds boneless pork shoulder, trimmed and cut into 1-inch pieces
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/2 teaspoon salt, or to taste
2 serrano chilies, roasted, peeled, seeded, and chopped
2 cups water
1/4 cup chopped fresh cilantro

1. In a large flameproof casserole, heat the oil. When it is hot, add the onions and cook over medium heat, stirring often, for 10 minutes or until they soften. Add the garlic and cook, stirring, for 1 minute more.
2. Add the pork to the pan and cook over medium-high heat, stirring often, for 5 minutes or until the meat looks cooked at the edges.
3. In a small bowl, combine the chili powder, oregano, cinnamon, and salt. Add the mixture to the pork and stir the meat to coat it in the seasoning.
4. Add the water and chilies. Bring to a boil. Turn down the heat, partially cover the pan, and cook the pork for 2 hours or until the meat is very tender when pierced with a fork.
5. Stir in the cilantro and taste for seasoning. Add more salt or chili powder, if you like. Sheryl Julian & Julie Riven

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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