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Lynne's recipe review
April 24, 2003

By Lynne Bigwood
Northarvest Home Economist

Aramark Corporation's Culinary Solutions created "The Chili Roundup" promotion for Northarvest. It included six chilies.

Restaurants were given full information about trends, application, and increased traffic and profit predictions. A CD-Rom was furnished to the groups. It contained an operations guide which detailed 1) getting started, 2) menu and recipes and 3) marketing strategy.

A Jalapeno Corn Muffin would be served with each order. If you wish to use a similar product, alter you own cornbread recipe to include jalapenos by adding 1 4-ounce can of drained green chilies to the batter. A few drops of Tabasco sauce would also add heat and flavor.

I tried half a recipe (12 servings) and found it to be an interesting change from the red and white bean chili recipes I usually make.

The original chili recipe turned out to be nicely spiced chowder with equal parts of onion, green chilies, and navy beans and a little corn for color contrast. I could not find the Spanish Paprika that was specified, so I used regular Paprika, (Hungarian). A spice mail order company, like Penzey's in St. Paul, would be a source for unusual products, if you are interested.  Tabasco may be added to the chili but cannot be substituted for the can of green chilies because of the loss of volume.

The pork loin was marinated overnight, roasted, cubed and heated with the chili for the last 10 minutes. The recipe has a lot of garlic in it, but it doesn't seem to dominate the flavor. The flavor of the marinade was more pronounced when reheated.

After I had used two servings the original recipe, I added the rest of the leftover ingredients (beans, corn and tomato paste) to make a pot of bean chili that I used with the last six servings of pork. It had more tomato flavor and color.

I also modified and simplified the instructions to fit my usual cooking techniques.
 
Original Adobo Pork and White Bean Chili
12 servings
1/2 cup (4 oz.) dry navy beans
2 + 2 cups cold water
3/8-teaspoon kosher salt

Adobo Marinade and Pork
1-1/2 Tablespoons whole, peeled garlic
1 Tablespoon, 1 teaspoon olive oil
2-1/2 Tablespoons cider vinegar
1 Tablespoon, 1 teaspoon oregano
1/2 teaspoon kosher salt
5/8 teaspoon fresh ground black pepper
2.5 pounds fresh boneless pork loin, trimmed

Bean chowder
1-1/2 Tablespoons canola oil
6 ounces (1 medium) yellow Spanish onion, 1/4 " dice
3 Tablespoons fresh, peeled, minced garlic
4-1/2 4-ounce cans diced green chilies
 (Use at least one can Hot green chilies)
1-1/2 ounces (1-1/2 Tablespoons) tomato paste
3 Tablespoons ground Spanish paprika
2-1/2 teaspoons chili powder
1-1/8 teaspoons ground cumin
3/8 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon oregano
4 1/2 ounces canned whole kernel corn, drained

Method
Begin 12 to 24 hours before the dish will be served.
Navy Beans: Sort, rinse and soak beans in 2 cups of cold water, covered, overnight.
Adobo Marinade: Combine ingredients for marinade in a blender or food processor. Blend until smooth.
Adobo Pork: Cut 1/2 inch slits 1 inch apart into pork. Rub entire loin with marinade. Seal in a plastic bag, refrigerate overnight, and turn several times, if possible.
Approximately 2 - 2 1/2 hours before serving, drain bean soak water, combine beans, 2 cups water and salt. Bring to a boil. Simmer until beans are tender, approximately 1 hour 45 minutes. Drain, cover, keep hot.
Bean Chowder: Mince garlic and dice onions (1/4 inch). In a heavy Dutch oven or stockpot, heat oil over medium heat. Add garlic and onions. Saute until onions are clear.
Add chilies, tomato paste, and spices. Bring to a boil. Simmer 1 hour to blend flavors.
Bake pork loin on a rack in shallow roasting pan, uncovered.
Convection oven: 375 degrees - 25 minutes, reduce to 325 degrees-10 to 20 minutes
Standard oven: 450 degrees - 25 - 30 minutes, reduce to 375 degrees-10 to 20 minutes
Test internal temperature: 150 degrees. Dice into 1/2" cubes. Cover, keep hot. 
Add corn, hot navy beans and pork to chili mixture. Simmer 10 minutes until heated through.
Serve hot.
Adobo Pork Chili with More White Beans
1 pound dry navy beans, sorted, rinsed
1+1 teaspoon salt

Adobo Marinade
1-1/2 Tablespoons whole, peeled garlic
1 Tablespoon, 1 teaspoon olive oil
2-1/2 Tablespoons cider vinegar
1 Tablespoon, 1 teaspoon oregano
1/2 teaspoon salt

Adobo Pork
5/8 teaspoon fresh ground black pepper
2.5 pounds fresh boneless pork loin, trimmed

(No Beans In It!)  Chowder
1-1/2 Tablespoons canola oil
6 ounces (1 medium) yellow Spanish onion, 1/4 dice
3 Tablespoons fresh, peeled, minced garlic
4 4-ounce cans diced green chilies
 (Use at least one can Hot green chilies)
1 6-ounce can tomato paste
3 Tablespoons ground paprika
2-1/2 teaspoons chili powder
1-1/8 teaspoons ground cumin
3/8 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon oregano

1 15 or 16-ounce can whole kernel corn, drained

Begin 12 to 24 hours before the dish will be served.
Navy Beans. Hot Soak. In a large pot, heat 10 cups of water and 1 teaspoon salt to boiling. Add dry beans and boil 2 - 3 minutes (blanch). Remove from heat, cover and let stand 4 hours - 16 hours (soak).
Adobo Pork: Combine ingredients for marinade in a blender or food processor. Blend until smooth. Cut pork into 1 inch thick chops. Rub pieces with marinade. Seal in a plastic bag, refrigerate overnight, turn several times if possible.
Approximately 1 to 11/2 hours before serving, drain bean soak water, rinse both pan and beans with fresh water. Cover beans with water, add 1 teaspoon salt, bring to a boil. Simmer until beans are tender, approximately 45 minutes. Keep hot, drain before use.
Chowder: Mince garlic and dice onions (1/4 inch). In a heavy Dutch oven or stock pot, heat oil over medium heat. Add onions and garlic, saute until onions are clear.
Add chilies, tomato paste, and spices. Bring to a boil. Simmer 1 hour to blend flavors.
Adobo Pork:. Spread chops in a single layer in a glass 9 x 13 pan. Cover with foil. Roast at 350 degrees 1 hour total, uncover for last 1/2 hour.
Dice pork into 1/2" cubes. Return to oven, uncovered, keep hot.
Chili: Add corn, hot navy beans and pork to chili mixture. Simmer 10 minutes until heated through.
Serve hot.

Lynne Bigwood (left), Northarvest home economist, teaches children about dry beans at the "Farm to Fork Living Ag Classroom" shows in Minot and Bismarck.  The Northarvest Bean Growers Association participated in the shows to introduce elementary children (below) to the world of dry beans.  Students learned about dry bean production in the region by playing a game, and identified the nine different classes of dry beans in the region.

 

 

 

 

 

 

 

 

 

 


 

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Northarvest Bean Growers Association | 50072 East Lake Seven Road | Frazee, MN 56544
Ph: 218-334-6351 | Fax: 218-334-6360 | Email: nhbean@loretel.net