1/4 cup canola oil
1 pound ground pork
1 tablespoon finely chopped garlic
7 tablespoons spice mix, recipe follows
1/4 cup masa harina (corn flour)
1/2 cup all-purpose flour
1/2 cup beer
1 onion, finely chopped
1 red pepper, finely chopped
3 poblano chiles, finely chopped
1 jalapeno, minced
4 cups chicken stock
1 (4-ounce) can green chiles, chopped
2 corn tortillas, fried crisp or 8 tortilla chips
Kosher salt
2 tablespoons chopped cilantro leaves
3 tablespoons lime juice
1/2 cup sliced scallions, for garnish
1/2 cup sour cream, for garnish
Directions
Remove the duckmeat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes.
In a large Dutch oven or large covered pot, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes.
Add the chopped garlic and duckmeat, cook until duckis browned, about 5 minutes. Sprinkle with ground spice mix, masa harina and flour. Cook, stirring, until flour is lightly browned, about 3 minutes. Add the beer, onions, red pepper, poblanos and jalapeno. Lower the heat to medium, add the chicken stock and chopped canned green chiles.
Crumble the tortillas or corn chips into a blender. Ladle out enough of the chililiquid to cover the tortillas in the blender. Blend until smooth. Add back to chili. Simmer until duckis tender, about 1 hour. Season, to taste, with salt. Keep on simmer until serving.
Remove from heat and stir in the chopped cilantro and lime juice. Serve, garnished with scallions and
sour cream
Spice Mix:
1 tablespoon cumin seeds
1 teaspoon corianderseeds
1.5 tablespoons kosher salt
1 tablespoon paprika
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
Heat a dry skillet over medium heat. Add cumin and coriander, cook until spices are fragrant, about 1 to 2 minutes. Transfer to a spice grinder, grind to a powder and transfer to a small bowl. Stir in remaining spices.
I doubled the recipe, cut the stock down by 25%, added a can of light kidney beans for texture and a can of tomato paste for color. A few dashes of Colgin Liquid smoke. Add these or omit them, its still excellent. I made it with a mix of divers and puddlers, they all melt in your mouth and have an excellent flavor.
I've tried most every recipe on here for duck chili, this is the better than any of them. Now it's on here.
