Ingredients
- 4 large leaves collard greens
- 1 (2 1/2 pound) pork butt, cut into 1 1/2 to 2-inch cubes
- Extra-virgin olive oil, plus more to saute vegetables
- 2 tablespoons Spanish paprika
- 1 tablespoon pimenton smoky paprika, plus 1 tablespoon
- 1 tablespoon liquid smoke
- Salt and black pepper
- Unsalted butter
- 5 to 6 cloves garlic, diced finely
- 3 to 4 ounces finely diced Spanish chorizo sausage
- 2 onions, diced
- Piquillo peppers or 1 red bell pepper, chopped
- 2 tablespoons sweet paprika
- 1/2 teaspoon saffron
- 1 tablespoon crushed oregano
- 2 small cans diced green chiles
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken stock
- 1 tablespoon finely chopped thyme leaves
- 2 cups cooked cranberry beans or other favorite beans
- 2 tablespoon chopped parsley leaves
- Shredded cheese for garnish
Directions
Preheat oven to 350 degrees F.
Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern. Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and salt and pepper. Place pork in mound over collards then pull the leaves over the top of the pork and wrap the package securely. Place on a sheet pan and put into the oven. Bake for 2 1/2 hours. Remove from oven, open package to allow steam to escape and reserve.
Heat more oil and butter in a medium ovenproof skillet over medium heat. Add garlic and cook 1 minute then add chorizo and onion. Cook until softened 7 to 10 minutes. Then add piquillo peppers, sweet paprika, remaining 1 tablespoon smoky paprika, saffron, and oregano, cook 1 minute. Then add green chiles, tomatoes and stock. Bring to a boil and simmer 5 minutes. Add thyme and beans and cook 5 more minutes. Add cooked pork with broth from foil pack, cook 5 more minutes. Turn off heat and add chopped parsley.
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By barbarajesse_11...
New York, NY
on November 26, 2008
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This pork chili had layers of flavor that were magnificent. I really enjoyed making this dish and my family and guests loved it. I didn't have any leftovers and I was looking forward to having it again the next day. I had to make it again for some other friends and they went wild over it too!
Great recipe and easy to follow. The pork came out tender and moist and I highly recommend it!
By i4abuy_10005190
Washington, DC
on March 18, 2008
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This just doesn't seem like chile -- it's more like a Spanish take on red beans and rice. The only chiles in the recipe are those stupid green ones that never taste like anything.
The strong point of this recipe is the pork, which was delicious and I plan to make it again. The slow cooking in Spanish paprika and collards developed a rich flovr in the meat. But, the pork got lost in the rest of the ingredients which I thought were unbalanced in favor of beans and tomatoes.
Next time I make the pork I will serve it with collards, plantains, and rice. Maybe beans on the side, but not mixed into this bean dish.
By m.ackermann_1723413
Tooele, UT
on March 10, 2008
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Tried to get it as close as possible. The chili is ok, the pork was dry and not real tasty. I cant imagine why this is a winner.
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