Ancho Chile Pork Chili

Serves 6

• 4 tablespoons extra-virgin olive oil
• 3 pounds ground pork (from the shoulder)
• 1/2 tablespoon kosher salt, plus more to taste
• 1/2 tablespoon freshly ground black pepper, plus more to taste
• 1 large white onion, chopped
• 3 large cloves garlic, minced
• 1 tablespoon ancho chili powder
• 1 tablespoon Worcestershire sauce
• 2 cups White Beef Stock (or low-sodium canned)
• 1 tablespoon green Tabasco, or equivalent green hot pepper sauce
• 6 chopped canned tomatoes or freshly peeled, seeded medium tomatoes (about 3 pounds)
• 1 tablespoon tomato paste
• 1/2 pound blue cheese, at room temperature, crumbled into small pieces, for garnish
• 1 small bunch of scallions, chopped, for garnish
  

• Place 2 tablespoons of the oil in a Dutch oven or large heavy pot over medium-high heat. When the oil is hot, add the meat and cook, stirring frequently, until brown all over, about 10 minutes. Season the meat with the salt and pepper and transfer to a colander set over a bowl to drain.
• Wipe out the pot, place it over medium heat, and add 2 more tablespoons of the oil. Add the onions and cook, stirring frequently, until they soften, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes, then add the chili powder.
• Toast the chili powder, stirring, until it darkens slightly, about 2 minutes. Add the Worcestershire sauce, stock, Tabasco, tomatoes, and tomato paste. Adjust the heat to bring the contents of the pot to a gentle simmer.
• Return the meat to the pot and simmer the chili, stirring occasionally, until the liquid is reduced and the flavors combined, about 40 minutes. Season the chili to taste with salt, pepper, and additional Tabasco if desired. Spoon the chili into bowls, top with crumbled blue cheese and chopped scallions, and serve.