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Pork Chili With Tomatoes – A Taste of Houston’s Cosmos Cafe

The first time I tasted this chili, it was a cold January evening in Houston. Stepping into Cosmos Cafe, the air buzzed with warmth and the aroma of slow-cooked spices. A steaming bowl of their pork chili arrived, a vibrant red stew dotted with green chiles. Each spoonful was an explosion of savory pork, smoky poblano, and bright tomato, a symphony of flavors that chased away the chill and left me craving more. Years later, I still try to recreate that perfect bowl of comfort.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12
Yield: About 4 quarts
Dietary Type: Not Gluten-Free

Ingredients

3 lbs fresh poblano chiles (about 12 large)
7 ½ lbs pork butt, country-style strips trimmed and cut into 1-inch pieces
6 tablespoons flour
6 tablespoons vegetable oil
6 cups coarsely chopped onions
12 large garlic cloves, chopped
2 tablespoons dried oregano
2 tablespoons ground cumin
10 cups chicken stock or 10 cups canned low sodium chicken broth
1 (28 ounce) can diced tomatoes with juice
Salt and pepper to taste

Equipment Needed

Gas stove or broiler
Paper bag
Large bowl
Heavy large wide pot (Dutch oven recommended)
Slotted spoon

Instructions

Begin by charring the poblano chiles. You can do this over a gas flame, directly on the burner, or in your broiler. If using a gas flame, place the chiles directly on the flame and turn frequently until the skins are blackened on all sides. If using a broiler, place the chiles on a baking sheet and broil, turning as needed, until blackened.
Once the chiles are completely blackened, enclose them in a paper bag. This allows the steam to loosen the skins, making them easier to peel. Let them stand in the bag for 10 minutes.
After 10 minutes, remove the chiles from the bag and peel off the blackened skin. Rinse the chiles under cold water to remove any remaining bits of skin. Be careful not to tear the chiles too much.
Once peeled, seed the chiles by slicing them open and scraping out the seeds and membranes.
Cut the peeled and seeded chiles into 1-inch pieces. Set aside.
In a large bowl, place the pork pieces. Season generously with salt and pepper.
Add the flour to the bowl with the pork and toss to coat. Ensure that all the pork pieces are evenly coated with flour. This will help to thicken the chili as it simmers.
In a heavy, large, wide pot (a Dutch oven works perfectly), heat 4 tablespoons of vegetable oil over high heat.
Working in batches and adding more oil as needed, cook the pork until brown on all sides, about 6 minutes per batch. Be careful not to overcrowd the pot, as this will lower the temperature of the oil and prevent the pork from browning properly. Browning the pork in batches ensures that each piece develops a rich, flavorful crust.
Using a slotted spoon, transfer the browned pork to the large bowl. Set aside.
Reduce the heat to medium. Add the coarsely chopped onions to the same pot and stir until they are tender, about 6 minutes. Scraping up any browned bits from the bottom of the pot will add depth of flavor to the chili.
Add the chopped garlic, dried oregano, and ground cumin to the pot with the onions. Stir continuously for 2 minutes, allowing the spices to bloom and release their fragrant oils. Be careful not to burn the garlic.
Return the browned pork and any accumulated juices to the pot. This includes any flavorful drippings that have collected in the bowl.
Add the chicken stock (or low-sodium chicken broth), the cut poblano chiles, and the canned diced tomatoes with their juice to the pot. Stir to combine all the ingredients.
Bring the mixture to a boil. Once boiling, reduce the heat to low.
Simmer the chili uncovered until it thickens and the meat is very tender, stirring occasionally, about 2 hours. The simmering process allows the flavors to meld together and the pork to become incredibly tender. The chili should thicken gradually as it simmers.
After 2 hours of simmering, season the chili to taste with salt and pepper. Adjust the seasoning according to your preference.

Expert Tips & Tricks

Charring the chiles directly over a gas flame provides the most intense smoky flavor, but be sure to use tongs to rotate them and protect your hands.
To enhance the depth of flavor, consider adding a small amount of smoked paprika or chipotle powder along with the other spices.
For a richer chili, use homemade chicken stock instead of store-bought.
If you don’t have time to char the poblanos, you can use canned green chiles as a substitute, but the flavor will not be as complex.
If the chili becomes too thick during simmering, add a little more chicken stock to thin it out.
Make-ahead tip: This chili can be made a day or two in advance. The flavors will meld together even more as it sits.

Serving & Storage Suggestions

Serve this Pork Chili with Tomatoes hot, garnished with your favorite toppings. Suggested toppings include:

Shredded cheddar cheese
Sour cream or Greek yogurt
Chopped green onions
Diced avocado
A squeeze of lime juice
Tortilla chips or cornbread

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 3 months. To reheat, thaw the chili in the refrigerator overnight, then heat it gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	882.5 kcal	N/A
Calories from Fat	489 g	55%
Total Fat	54.4 g	83%
Saturated Fat	17 g	85%
Cholesterol	193.1 mg	64%
Sodium	615.3 mg	25%
Total Carbohydrate	35 g	11%
Dietary Fiber	4.2 g	17%
Sugars	14.9 g	59%
Protein	62.6 g	125%

Variations & Substitutions

For a spicier chili, add a few serrano peppers or jalapeños, finely chopped, along with the onions and garlic. Remember to remove the seeds for less heat.
If you prefer a sweeter chili, add a tablespoon or two of brown sugar or molasses during the simmering process.
To make this chili gluten-free, ensure that your chicken stock is gluten-free and omit the flour used to coat the pork.
Consider adding other vegetables, such as bell peppers, corn, or black beans, for a heartier chili.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork butt (also known as Boston butt) is recommended for its tenderness and flavor, you can substitute with pork shoulder or even pork loin. Keep in mind that leaner cuts may require a shorter cooking time and may not be as tender.

Q: Do I have to char the poblano chiles?
A: Charring the chiles adds a smoky depth of flavor, but if you’re short on time, you can use canned green chiles instead. The flavor won’t be quite the same, but it’s a convenient alternative.

Q: Can I make this chili in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the pork as directed, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is very tender.

Q: How do I prevent the chili from burning during simmering?
A: To prevent burning, stir the chili occasionally, especially towards the end of the simmering time when it has thickened. If you notice it starting to stick to the bottom of the pot, reduce the heat further or add a little more chicken stock.

Q: Can I freeze this chili?
A: Absolutely! This chili freezes very well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.

Final Thoughts

This Pork Chili With Tomatoes is more than just a recipe; it’s a journey back to a memorable evening in Houston. The smoky chiles, tender pork, and vibrant tomatoes combine to create a truly satisfying and flavorful dish. I encourage you to try this recipe and make it your own. Feel free to adjust the spice level or add your favorite toppings. Share your creations and feedback – I’d love to hear how it turns out! And why not pair it with a crisp Mexican beer for the full Cosmos Cafe experience?

Pork Chili With Tomatoes – Cosmos Cafe, Houston, Tx Recipe