Jose Gonzales, a second-semester student at Emily Griffith Opportunity School, created this prize-winning chili. It has a soupy base and an intense, but not spicy, chile pepper flavor.
Ingredients
6 dried ancho chiles
2 gallons chicken stock
2 pounds pork loin
1 teaspoon olive oil
2 bell peppers, diced small
1 onion, diced small
1 clove garlic, minced
1 cup cooked black beans
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Remove stems and seeds from ancho chiles.
In a large pot, simmer chiles in chicken stock until soft — at least 1 hour. Strain stock and reserve; puree chiles in food processor.
Grill pork loin to an internal temperature of 155 degrees. Cut into small pieces.
Heat olive oil in large pot, add peppers, onion and garlic, cook on medium heat 2 minutes.
Add reserved chicken stock, pureed chiles and diced pork. Simmer 2 hours, add beans, chili powder, salt and pepper.
