Papa Joe’s Famous Peanut Butter Pork Chili

This is not a food blog, but since potters can’t seem to stay out of the kitchen here is one of my signiture recipes. Years ago I was having dinner with ceramics collector, dealer and critic Garth Clark. He commented that he loved having dinner with potters because their kitchens and pallets are so interesting. “Painters on the other hand will eat any damn thing.”
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I like to start with 1.5-2 lbs of boneless country style pork spare ribs.
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I cube the meat and sear it in an iron skillet with 2-3 cloves of garlic diced.
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When the meat is well browned I cover it with water, reduce the heat and add 3 T medium hot or hot New Mexico ground red chilis (Hatch, Bueno, Chimisa etc), 1 t rubbed Mexican Oregano, 1/2 t ground cunim, and salt to taste.
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After the meat has cooked on a low heat for three hours add 3 heaped tablespoons of good quality natural chunky peanut butter. If you use some crap like Jiff or Skippy expect your chili to taste about like that. Simmer on low heat for another hour so the flavors can meld.
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This chili now only needs warm corn tortillas and a spoon to enjoy.

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8 Responses to “Papa Joe’s Famous Peanut Butter Pork Chili”

  1. Angie BEan Says:

    Joe, this looks great. I am too lazy to write down the recipe the normal way. I admit it, I’m lazy. P. S. Will almond butter work?

  2. Joe the Potter Says:

    Try it and let me know. It will taste different.

  3. Hollis Engley Says:

    We lived in Santa Fe for six years and I still make red chile the same way I did then, which is more or less as you make it. Except for the peanut butter. That’s a new one on me, but I’ll give it a shot the next time.

  4. TrishaB Says:

    my family always has eaten peanut butter sandwiches with our chili. i love the tastes together so i will putting the pb in next time. thanks.

  5. Sierra Lehman Says:

    Making this for dinner tonight, had to use a milder ground chili, my boys can’t go too spicy yet. Looking forward to tasting it. It looks yummy.

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  7. Garlic & Herb Seasoning Rub Says:

    Lee was disappointed the name is not Lee’s BBQ Rub but the corporate majority vote was in favor of utilizing Dan’s moniker! What really got them excited was the reaction from the over 4,000 who tasted the rub on chicken, ribs, brisket, tri-tip, frog legs and corn on the cob at the 2011 Houston Livestock & Rodeo Cook-off!”

  8. Barb Says:

    Thank you. Will definitely try on our next day of snow or rain.

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