The Place of Chili Dishes in Mexican Food Recipes
Mexican food is tremendously varied and includes dishes that you might not necessarily associate with Mexico and Mexican food recipes. Examples include layered salad, ceviche and paella recipes, char-grilled polenta, and Mexican rice casseroles.
As nice as it is to try new Mexican recipes, the classic dishes associated with Mexican cuisine still have a secure place in our hearts.
The famous Mexican foods that really make us salivate are those like chili con carne, cheesy burritos, hot enchiladas and all kinds of tacos and fajitas. There is a thin line separating authentic Mexican food recipes from Tex Mex cuisine but most of us are happy to enjoy whatever Mexican food comes our way.
Different Types of Mexican Chili Recipes
Chili dishes are popular all over Mexico. It is believed that chili was invented in Mexico in the 1840s.
Mexicans love beef and beef chili is popular there. You can also make chili with pork, chicken or another meat. Chili con carne is the official dish in Texas, North America.
If you are a vegetarian, you can enjoy a bean-rich chili. It is not true that chili con carne has to be really hot.
You can make a mild chili if you prefer and serve the hot sauce on the side.
The Best Mexican Pork Chili Recipe
This recipe is guaranteed to warm you up on a cool evening. You should be able to get all the ingredients easily enough. If you cannot find poblano chilies, use a drained 28 ounce can of mild green chilies instead.
If you want to use poblano chilies, roast them by putting them on the end of a fork and turning them over a gas burner until they are charred all over.
Let them cool in a paper bag, then rinse them under cold water and rub the charred skin off. Pat them dry and remove the stems.
This recipe serves six to eight people and you can serve it with rice or bread. It also makes a nice filling for baked potatoes.
You will need:
- 2 yellow onions, chopped
- 8 fresh jalapeno peppers, minced
- 1/2 cup olive oil
- 1 potato, peeled and grated
- 12 big roasted poblano chilies, in half inch strips
- 6 cloves garlic, peeled and chopped
- 3 pounds boneless pork shoulder, in half inch cubes
- 3 carrots, peeled and sliced
- 5 cups chicken broth
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon cumin
- 28 ounce can crushed Italian plum tomatoes, drained
- Salt to taste
How to make it:
Warm the oil in a Dutch oven or big soup pot over a medium heat, and then add the carrots, onions, jalapenos, and garlic.
Cook for ten minutes, stirring a couple of times. Add the pork, cumin and oregano and cook for twenty minutes, or until the pork is no longer pink, stirring now and then.
Add the chicken broth, crushed tomatoes, potato and about a teaspoon of salt.
Bring the mixture to the boil, then turn down the heat and cook the chili for an hour and a half, stirring a few times.
Add the poblano chilies and cook for another forty minutes, or until the chili is thick and the pork is tender.
Taste and adjust the seasonings, then cook for five more minutes and serve hot.