Chili con Pata

Don’t be intimidated by the long cooking time. You only need to guard the dish closely in its first 25 minutes of cooking. After that, leave it to simmer and check back once in a while to give it a nice stir.

Serves 10  Prep Time 15 minutes  Cooking Time 2 1/2 hours

1/4 cup vegetable oil
1/3 cup onions, diced
2 to 3 garlic cloves, minced
4 teaspoons dried oregano
1 bottle ground cumin
3 tablespoons chili powder
500 grams cooked pinto beans or red kidney beans
2 cups tomato purée
2 1/2 cups chicken stock
1 pork trotter, front, sliced into rounds (pata)
cilantro leaves
salt and black pepper to taste

1  Heat the oil in a pan. Add the onions and cook over medium heat, stirring frequently, until the onions are brown, about 10 to 12 minutes.

2  Add the garlic and continue to sauté another 1 to 2 minutes. Add the oregano, cumin, chili powder and beans. Cook until aromatic.

3  Add the tomato purée and bring to a simmer, cooking and stirring frequently, until the mixture has reduced, about 10 to 12 minutes.

4  Add the stock and simmer for 15 to 20 minutes, or until the sauce is well flavored.

5  Stir in the pork trotter and simmer over low heat for 1 1/2 to 2 hours or until it’s tender. Sprinkle with cilantro leaves.

6  Season with salt and pepper.

Photography by Miguel Nacianceno | Styling by Sharlene Tan

• cweesy Aug 21 2009 @ 04:30pm Report Abuse

     

  This looks so good