Pork was on special on Monday, so I bought another hunk of shoulder. I didn't think, until I got home, that the freezer is getting just a little bit full. Pork's been on special a bit lately and I keep buying bits of shoulder that I put in the freezer so I can make yummy sausages closer to Christmas, for when my visitors arrive (wanting to show of my new skills as a charcutier). I've overdone it just a bit, so I had to do something with the latest bit of meat.
Mexican chorizo and a pork and bean chili is what I decided upon, with some of the chorizo to go into the last little bit of a batch of sausage skins, and some of it to be used and/or frozen loose.
Here's the pork, chopped up and ready to go:
The couple of steak-shaped bits in the top right corner are for the chili.
I used a recipe from Charcuterie again. This one requires chipotle and ancho chili powder, which I don't have. But I do have dried chipotles and ancho chilies, …
… so I zapped them for a minute or so in the microwave to get them good and crunchy …
… then whizzed them in the spice grinder and turned them into powder:
The recipe called for oregano, which I also don't have, but I have marjoram in the garden so I went out and picked some:
I also needed hot smoked paprika …
… cumin, pepper, garlic and salt:
Everything got all mixed up and left in the fridge overnight:
The rest of the pork went into the slow cooker with some salt, onion, garlic, tomato paste, what was left of the powdered chilies, and a tin of black beans that had been sitting in the cupboard for ages:
Then I turned it on and left it overnight. This is what it looked like in the morning:
It was cold enough on Tuesday to leave it on the bench for the day until I got home from work. Summer is still looking very distant. Or should I say it was looking distant - today it was quite warm, and tomorrow we are looking forward to 25°C. Not a patch on where my grandkids are though - it got to 43.2 in Adelaide today according to my daughter-in-law's Facebook. I hope it cools down a bit by the time I visit after Christmas.
But I digress, back to food.
Tuesday evening I added some water and red wine vinegar to the sausage mixture, minced and mixed it, then stuffed my tail end of casings …
… which went into the freezer, leaving this much extra sausagemeat:
I froze about half of it, but the rest I cooked up so I could fill some enchiladas:
I filled four with the chorizo and some frozen grated cheese:
And four with the bean and pork chili and cheese:
And I alternated them in this dish:
Then I was stuck - I'd put tomato paste in the chili because I'd run out of cans of tomatoes, so what was I going to use for a sauce?
Rummage rummage through the pantry. Finally I came up with this:
Perfect. I love tomatillos, which are related to my favourite jam fruit, the Cape gooseberry.
I chucked them into the blender with a bit of salt and sugar and onion (plenty of chili and spices in the stuffing, didn't want to overdo it) and poured the resulting slush over my enchiladas:
Baked them in the oven for half an hour or so, …
… then aliquotted them two per container (one of each flavour) and froze them. Yes, I still needed to find room in the freezer, but pork shoulder takes up less room cooked and in pieces.
Mexican chorizo (from Charcuterie)
2.5 kg diced pork shoulder
40 g salt
2 tbsp ancho chili powder
1 tbsp hot paprika (I used smoked)
1 tbsp chipotle powder
1 tbsp minced garlic (I used smoked)
1 tsp freshly ground black pepper
1 tbsp chopped fresh oregano (I used marjoram)
1/2 tsp ground cumin
3 tbsp tequila, chilled (I used water)
3 tbsp red wine vinegar (chilled)
Optional: 3 meters of sausage casings (pig intestines) soaked in tepid water for at least 30 minutes and rinsed.
Keep everything cold.
Mix all ingredients except tequila and vinegar and toss to distribute seasonings. Keep chilled until ready to use.
Grind the mixture through the small die into a bowl set in ice.
Add the tequila and vinegar and mix well with a spoon or the paddle attachment of your mixer.
Sauté a little bit of mixture to check the seasoning. Adjust if necessary.
Either stuff into the casings and twist into 6 inch links, or use loose.
Sauté or roast links to an internal temperature of 65°C, or if using loose, sauté until cooked though.