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PORK & POBLANO CHILI serves 6–8 4 Tbsp (2 fl oz/60 ml) olive oil 2 lb (1 kg) pork shoulder, cut into 1⁄ 2 -inch (12-mm) cubes Salt and freshly ground pepper
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1 yellow onion, chopped
Fresh sage just hints at bitterness, but asserts woodsy flavor. Here, with salty bacon, it accents the mellow sweetness of chestnuts and celery root. Try sage in other fall soups. Even a single leaf, browned in butter until fragrant and floated atop a serving, will add distinction.
2 poblano chiles, seeded and diced 2 Tbsp ground cumin 2 tsp chili powder 1 can (28 oz/875 g) diced tomatoes 2 cups (16 fl oz/500 ml) chicken broth 1⁄4
serves 6–8 6 slices bacon 1 yellow onion, chopped 3 celery ribs, chopped 1⁄4
4 cloves garlic, minced
Packed with flavor and heat, this chili will satisfy a crowd. Serve with traditional chili accompaniments and warm tortillas.
CHESTNUT–CELERY ROOT SOUP WITH BACON & SAGE CROUTONS
cup (1⁄ 3 oz/10 g) minced cilantro
In a large, heavy pot, warm 2 Tbsp of the oil over medium-high heat. Season the pork with salt and pepper. In batches, cook the pork until it is browned on all sides, 6–8 minutes per batch. Transfer to a bowl and set aside. Add the remaining 2 Tbsp oil, onion, garlic, and poblanos to the same pot and cook until the vegetables are soft, 5–7 minutes. Add the cumin and chili powder and cook for 1 minute. Add the tomatoes, broth, and pork and bring to a boil. Reduce the heat to low and simmer for 1 hour. Stir in the cilantro, season with salt and pepper, and serve.
tsp celery seed
6 cups (48 fl oz/1.5 l) chicken broth 1 celery root (about 1 lb/500 g), peeled and chopped 1 jar (15 oz/470 g) steamed peeled chestnuts, chopped 1⁄ 2
cup (4 fl oz/125 ml) half-and-half
Salt and freshly ground pepper Sage Croutons (page 261)
In a large, heavy pot, cook the bacon over medium heat, turning once, until crisp, about 8 minutes. Transfer to paper towels to drain. Let cool, then crumble. Pour off all but 2 Tbsp of the bacon fat from the pot and return to medium heat. Add the onion and celery and sauté until softened, about 7 minutes. Add the celery seed and cook, stirring often, until fragrant, about 1 minute. Add the broth, raise the heat to medium-high, and bring to a boil. Add the celery root and chestnuts and return to a boil, then reduce the heat to low, cover partially, and simmer until the celery root is tender when pierced with the tip of a knife, about 25 minutes. Remove from the heat and let cool slightly. Working in batches, purée the soup in a blender. Transfer to a clean pot. Add the half-and-half, 11 ⁄ 2 tsp salt, and pepper to taste and place over medium-low heat. Cook gently, stirring occasionally, until heated through, about 10 minutes. Season with salt and pepper. Serve, garnished with the bacon and croutons.
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