Ingredients Jump to Instructions ↓

  1. 5 lbs pork shanks, cut osso buco style (approximately 6 2-inch pieces)

  2. kosher salt

  3. spice mix*

  4. 1/2 cup canola-and-olive-oil blend

  5. 4 cloves garlic, thinly sliced

  6. 2 medium onions, peeled and sliced

  7. 2 serrano chiles, thinly sliced

  8. 2 bay leaves

  9. 1 bottle stout

  10. 2 14-oz cans diced organic tomatoes (with juice)

  11. 4 qts organic beef stock

  12. dried bean mix: 1 cup each red beans, pinto beans, black beans, posole (dried hominy)

  13. Tabasco

  14. 1 small bunch cilantro, chopped

  15. 1 bunch green onions, sliced

Instructions Jump to Ingredients ↑

  1. Generously season pork shanks with kosher salt and a handful of the spice mix. Reserve remainder. In a very large pasta pot, heat oil over medium-high heat. Add shanks and brown all over, about four minutes per side. Remove from pan and reserve. Add garlic to cooking pot and sauté until just golden, about two minutes. Add onions and chiles and cook, stirring constantly, until tender, about four minutes. Add bay leaves and remaining spice mix, stirring constantly to toast spices, about three minutes. Add stout, tomatoes, and beef stock and stir. Return pork shanks to pot, add dried bean mix, and bring to boil. Reduce heat to low, cover, and simmer, stirring occasionally until shanks are very tender, about three hours. Remove shanks from pot and cool. Add Tabasco and salt to taste — typically about 2 ½ tbsp each — to the chili. Keep simmering for a thicker chili; otherwise, reserve and keep warm. When shanks are cool enough to handle, remove bone, excess fat, and sinew, and return meat to hot chili. Stir in cilantro and green onions. Bring to boil and adjust taste, adding more salt and Tabasco if needed. Add garnish. Serves 8 to 10.

  2. *Spice mix: 1 tsp ground black pepper, 1 tsp ground white pepper, 1 tsp cayenne, 4 tbsp New Mexico chili powder mixed with 2 tbsp each: ancho chile powder, ground cumin, chipotle chili powder.



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