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6 dried pasilla chiles
2 Granny Smith apples
1 cup chicken broth
2 tablespoons creamy peanut butter
1 cup chopped onions
2 tablespoons peanut oil
2 teaspoons ground ginger
2 teaspoons dry mustard
1 teaspoon salt
1 tablespoon packed brown sugar
1/2 cup apple cider
1 bunch scallions chopped (about 2/3/ cup)
cooked rice
1) Preheat the oven to 350 degrees F. Place the pork in an uncovered baking pan and roast for at least 1 hour, until cooked through. Don't turn it and don't season it as it cooks. When cool enough to handle, cut the meat into bite-sized pieces.
2) Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. Place the chiles in a food processor. Peel, core, and quarter one of the apples and add it to the chiles along with 1/2 cup of the broth and the peanut butter. Puree until smooth; set aside.
3) In a Dutch oven, saute the onions in the oil until soft. Add the chile puree, ginger, mustard, salt, brown sugar, and the cider. Stir and bring to a simmer. Add the pork along with the remaining 1/2 cup chicken broth, if needed to keep the mixture good and moist. Cook and stir until the pork is warmed through.
4) Dice the remaining apple and mix it with the scallions. Use this garnish to top each serving of chili. Serve with rice on the side.
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What a wonderful myriad of flavors!! By the way, we had to postpone Vermont because I realized when I went shopping for ingredients after work that it required cranberry beans to be soaked overnight!! We will have it next week. Our beer was Sierra Nevada Celebration and we served it with some of the frozen cornbread from last week and we still have another serving left in the freezer!!
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