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[January 02, 2013]
Norman cook wins blue ribbon for chili
Jan 02, 2013 (The Norman Transcript - McClatchy-Tribune Information Services via COMTEX) -- FRANKLIN, Tenn. -- Norman home cook Sandi Sheppard's Chipotle Pork and Corn Chili Verde recipe has been awarded a blue ribbon at Just A Pinch Recipes, a recipe and coupon social network for home cooks at www.justapinch.com.
"I wanted to created a totally different kind of chili than my family was used to and have them love it just as much," Sheppard said.
Sheppard is one of 229 Norman residents sharing recipes with the social network.
Chipotle Pork and Corn Chili Verde Ingredients: 2 Tbsp. virgin olive oil 2 lbs. pork loin end roast, trim off fat 3 Tbsp. pork rub blend, divided 1 large sweet yellow onion 1 large jalapeno, fresh and diced 2 cups chicken stock 12 ozs. belgian white ale 30 ozs. diced tomatoes and green chiles with chili fixin's seasoning 11 oz. can chipotle white corn, drained 15 oz. can white kidney beans, drained 1 Tbsp. chipotle chili powder 1 tsp. garlic powder 3 Tbsp. raw blue agave nectar 1 cup chopped cilantro, divided Directions: Cut the pork into 1-inch cubes and place into a medium bowl. Add 2 tablespoons of pork rub and mix well to coat pork. Heat a large stock pot or dutch oven over medium-high heat and add olive oil.
When the oil begins to shimmer, add the pork and cook, stirring, for five minutes, or until nicely browned.
Add the onion and jalapeno and cook and stir for another five minutes. Add the chicken stock, ale, tomatoes, corn, beans, chili powder, garlic powder, agave and 2/3 cup cilantro. Mix well, cover and cook for three hours.
Makes about 4 quarts. To serve, ladle into serving bowls and garnish with remaining cilantro.
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