Author Notes: This is a chilified version of Tacos al Pastor, spicy pork tacos topped with grilled pineapple and garnished with chopped onion, cilantro, and lime wedges. I've made a fairly traditional sauce using a combination of guajillo and ancho chiles with minimal spices added. The ancho helps to keep the heat level at medium, so if you want more heat you can increase the guajillos and decrease or eliminate the ancho. I served the chili over polenta wedges as a nod to the corn tortillas usually used for the tacos. I caramelized the pineapple in a skillet rather than firing up the grill to simplify things. Once dished up and garnished it became a satisfying version of Tacos al Pastor in a bowl. If you are able, make the chili a day ahead as the flavor is even better the second day!
Food52 Review: I really love the sweet, spicy combo of the complex chili with the caramelized pineapple. The chili itself is very thick and the meat is falling apart tender with a good combination of spices. Served over polenta, it makes the perfect bowl of comfort food. The cilantro and lime garnish add just the right touch of freshness. It's a a fun untraditional chili perfect for when you are looking for something out of the ordinary. - Stephanie Bourgeois
Serves 6 (or less if you're really hungry!)
Chili al Pastor
- 3.5 lb boneless pork shoulder
- 2 valencia oranges
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon ground cloves
- 3 tablespoons canola or vegetable oil
- 5 dried guajillo chiles (about 1 oz)
- 1 large dried ancho chile (about 1 oz)
- 1 large or 2 medium yellow onions
- 4 medium cloves garlic
- 14.5-oz can diced tomatoes
- 2 large or 3 medium bay leaves
- 1 tablespoon dried Mexican oregano
- 1 to 2 tablespoons lime juice
- coarsely chopped cilantro (garnish)
- finely diced onion or sliced green onion (garnish)
- lime wedges (garnish)
- Preheat oven to 350º F. Start a pot of water to boil.
- Trim excess fat from the pork shoulder, and cut into approximately 1-inch chunks. Transfer the chunks to a medium to large bowl. Zest one of the oranges. Sprinkle the orange zest over the pork chunks, and set the 2 oranges aside. Sprinkle the cumin, salt, pepper, and cloves over the pork chunks. Toss well to evenly coat with the seasonings; allow to rest at room temperature for 45 minutes.
- Remove and discard the stems and seeds from the chiles. Roast the chiles in the oven for 4 to 5 minutes, until you can start to smell them. Remove from the oven and place in a bowl. Cover with 2 to 3 cups of water, and allow to steep for 15 or more minutes to soften. Turn off the oven.
- Dice the onion and set aside (you should have 2 to 2 ½ cups of diced onion.) Mince the garlic and set aside (you should have about 4 teaspoons.) Juice the oranges into a 2 cup glass measure and set aside (you should have between ¾ and 1 cup.)
- Heat oil in a 6-quart Dutch oven or stock pot over medium-high heat until shimmering. Add the pork chunks, and cook stirring every 3 or so minutes until nicely browned with no pink remaining. Reduce heat to medium, and add diced onion and minced garlic. Cook, stirring occasionally until the onion is translucent. Add the diced tomatoes (including the juice), bay leaves, and oregano. Reduce heat to maintain a simmer.
- Remove the chiles from the soaking water, and transfer them to the blender. Add enough of the soaking water to the orange juice to make 2 cups total, then add the juice mixture to the blender. Pulse several times, then blend until smooth, scraping down the sides of the blender once. Pour the chile purée into the pork mixture.
- Gently simmer the chili until the pork is tender, stirring occasionally. This will take about 2 hours. At this point you can cool and refrigerate the chili until you are ready to serve it, then gently reheat. Otherwise lower heat as much as possible, and proceed with making the polenta and caramelizing the pineapple. Season to taste with salt, pepper, and lime juice, and thin with water if needed just before serving.
- To serve: Place a wedge of polenta into each bowl. Divide chili evenly amongst bowls. Divide caramelized pineapple evenly amongst bowls (you should have about ¼-cup per serving.) Garnish with cilantro, onion, and lime wedges. Enjoy!
Polenta and Caramelized Pineapple
- 3 cups water
- 1 teaspoon kosher salt
- 1 cup polenta
- Small pineapple
- ½ teaspoon sugar
- 1 tablespoon canola or vegetable oil
- Bring 3 cups of water and 1 teaspoon kosher salt to a boil. Gradually stir in the polenta and reduce the heat to low. Partially cover the pan to help prevent spattering. Stir frequently until the polenta mixture is thick and cooked through, about 20 to 30 minutes. Oil a medium bowl, and transfer the cooked polenta to the bowl. Immediately spread into an even layer. Allow to set up at least 10 minutes, then turn onto a cutting board and slice into 6 wedges. (NB: because polenta brands vary, make sure to check your package's instructions. Follow them for using 1 cup dried polenta if the proportions are much different from the directions I've given.)
- While the polenta water is coming to a boil, trim the pineapple, then cut it into quarters and remove the core. Cut each quarter lengthwise into thirds, then crosscut into ½-inch thick chunks. Toss the pineapple chunks with sugar. Once the polenta is cooking, heat 1 tablespoon of canola oil in a 12-inch skillet over medium-high, until it shimmers. Add the pineapple chunks to the skillet in a single layer. Cook, stirring occasionally until the chunks have softened and caramelized, about 7 to 8 minutes. Transfer to bowl, and set aside.