As featured in this month's La Vida Boca, Boca Raton firefighter shares the award-winning recipe for his Miami Style Chili.
Ingredients
Boston pork butt roast, cut and cubed
6 oz. hard Spanish chorizo, cubed
1 yellow onion, diced
3 jalapeño peppers, de-seeded and diced
1 red bell pepper, diced
4 oz. Goya Sofrito tomato cooking base
1 Hormel premium ground pork bulk roll
1 Hormel Hot ground pork bulk roll
1 15-oz. can tomato sauce
4 oz. tomato paste
2 tbsp. adobo paste
4 oz. guava paste
2 tbsp. smoked paprika
2 tbsp. pepper
2 tbsp. smoked salt
1 can black beans, rinsed and drained
6 oz. sliced olives
1 oz. raisins
3 large green plantains
2 tbsp. Badia Holy Smokes pork rub
Marinade Ingredients
6 fresh sour oranges
16 oz. Coca-Cola
2 tbsp. onion powder
2 tbsp. sea salt
2 tbsp. garlic powder
6 garlic gloves, minced
Instructions
Sear well seasoned pork chop in a very hot cast iron skillet until all sides are browned. In a Crock Pot on a high setting, place pork chop and cover with marinade. Cook for 2 hours.
Next, in a large cast-iron Crock Pot, cook chorizo until crispy and fat has been rendered out. Take chorizo out. Add onions, peppers and sofrito base, and sauté for about 5 min. Add both rolls of Hormel sausage, and brown over low heat. Add tomato sauce, paste, adobo paste, guava paste, 2 tbsp. smoked paprika, 2 tbsp. pepper and 2 tbsp. smoked salt. Add black beans.
After 2 hours, take pork out, allow to rest for 5 min, and then shred. Place shredded pork in a skillet with at high heat for about 2 to 3 min. Add to chili mix. Mix all ingredients together, and allow to cook over very low heat for 30 to 60 min.
Slice plantains lengthwise. Place in hot vegetable oil, and fry until crispy. Use as garnish or accompaniment to chili.