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How do I tame the spice in my chipotle and pineapple braised pork shoulder? I excitedly put waaaay too much chipotle in - still simmering!

asked by Canadian Carly over 6 years ago

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3 answers 2176 views
164ae6cf b233 45ae a461 8d7543fae705  melissa mitchell
added over 6 years ago

I'm not sure if this works or if I just **think** it works but I've tamed chili before by simmering a cut-up potato in the pot for a while. I've done it until the potato was nearly cooked through. Might be all in my head, but I thought it worked (and my mom used to do it).

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Serve with lots of sour cream and avocado. I don't believe you can 'remove' heat, you can only attempt to dilute it by adding more of the sauce ingredients, or making it into a stew with beans or potatoes, a bottle of beer, more pineapple and whatever else goes, maybe tomato. If the shoulder is whole, you can remove it from the sauce, make a fresh batch of sauce without chiles and just add some of the original sauce to taste. The heat shouldn't have penetrated too far into the interior. Good Luck.

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6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added over 6 years ago

MTMitchell's idea is a great one that I have used myself. You may want to try sweet potato in this case. It might actually be a nice addition to the dish...

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