11 of Indy’s Most Respected Women in Food Share Their Favorite Recipes

CAITLIN WILSON, CHEF DE TOURNANT FOR GLOBAL INTEGRATED SERVICES—HOSPITALITY AT CUMMINS, INC.

CUMMINS.COM, @CUMMINS 

“These are odd times lately, but cooking at home more often has really allowed me to be more playful and reflect on why I like cooking so much in the first place. Sharing a meal nourishes the connections between people and that is what I love so much. It has been wonderful to prepare meals for my family and with my partner at home. He and I met as line cooks working at the same restaurant several years ago; another connection nourished by the common experience of making good food. Taking the time to appreciate and deepen the bonds I have with the people around my dinner table during all this uncertainty has been priceless.”

Caitlin Wilson’s Chipotle Braised Pork Shoulder with Creamy Polenta and Kale

Serves 4-6 

Total prep and cook time: 4 hours

“I love this recipe because it uses ingredients I always have in my pantry and refrigerator. It is hearty, flavorful, and in my mind, quintessential comfort food. I’ve made this dish twice within the last 10 days because I’m not going to the store as often due to the stay at home movement and social distancing practices—my pantry has been my best friend.

Note: Feel liberated to customize this recipe to what you have. I normally make this recipe with pork shoulder because it is such an economical cut and freezes well, but it is equally as good with a beef roast. Instant grits can be used if that’s what you have on hand, simply prepare to package directions and add the remaining ingredients.”

Ingredients

For the Braised Pork:

• 2 ½ -3 pounds boneless pork shoulder/Boston butt roast
• 1 small onion
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano           
• 1 teaspoon ground turmeric
• 1 (15 oz.) can pureed tomato sauce
• 1 (7 oz.) tin of chipotles in adobo
• 1 (32 oz.) box of vegetable or chicken broth
• Salt and pepper to taste
• Vegetable or olive oil

For the Creamy Polenta:

• 6 Cups water
• 1 ½ cups polenta
• 3 Tablespoons butter
• 1 cup milk
• 1 cup shredded Colby Jack cheese
• 1 (15 oz.) can corn kernels, liquid drained
• Salt and pepper to taste

For Sautéed Kale:

• 3 Tablespoons butter
• 3 Cups kale, stems removed, torn/shredded into bite sized pieces
• Salt and pepper to taste

Directions

For the Braised Pork:

1. Trim your pork shoulder of any excess fat. Cube the meat into 1 ½ to 2-inch pieces. Place the pork onto a plate or bowl and set aside.
2. Dice the onion into quarter inch pieces and leave on your cutting board.
3. Place a heavy, lidded pot on the stovetop, remove the lid and place it to the side. Put a bit of oil in the bottom of the pan and heat on medium-high until the oil shimmers. Sear the meat cubes on all sides until browned, working in batches if needed. Return the meat to its plate and set aside.
4. Add a splash more oil to the pan, turn the heat to medium-low and add the onions. Cook the onions, stirring occasionally until they are translucent. Scrape any meaty bits off of the bottom as you cook the onions. Deglaze the pan with a splash of the broth. 
5. Return the meat and any juices it has produced to the pan, sprinkle in the seasonings, and add the tomato sauce.
6. Remove one of the chipotle peppers from the tin and chop finely on your cutting board. Scrape up the finely chopped pepper and add it to the pot along with about 1 Tablespoon of the adobo sauce from the tin. You can always adjust the number of chipotle peppers to your preferred spice level later. 
7. Pour the broth into the pot to just cover the meat; you may not need all the broth. Stir the mixture and bring it to a boil, cover the pot, leaving the lid slightly ajar, and reduce the heat to medium-low. Simmer the meat mixture for about 2 hours, stirring occasionally. Taste the sauce after about an hour to see if it needs any more seasonings or chipotle. Keep in mind that you will be reducing the sauce later, so the flavors will concentrate.
8. After the 2 hours, remove the lid and bring the heat back to around medium. Cook the meat until it is tender and the sauce is reduced. Don’t be afraid to really get in there with your spoon at this point to break up and shred the meat chunks. This should take another 30 minutes. If the mixture looks like it is becoming too dry, add a splash more broth or water. Taste the mixture for seasoning.

For the Polenta:

1. Bring the water to a boil in a medium-sized pot and sprinkle in some salt.
2. While whisking, slowly pour the polenta into the water until it is all moistened and any lumps have been broken up.
3. Reduce the heat to low and simmer the polenta grits, whisking often, until it begins to thicken, about 3-5 minutes.
4. Cover the pan and cook 20-30 minutes, whisking every 5-6 minutes. If the mixture gets too thick to whisk, add a bit more water to loosen it slightly.
5. Polenta is cooked when the grains are tender and the mixture is smooth. Whisk in the butter, milk, cheese, and corn kernels. Cook another 8-10 minutes. The polenta should be somewhat loose and flowy.

For the Sautéed Kale:

1. Place a skillet on medium high heat and add the butter, swirling to melt.
2. When the butter is foamy, add the kale, a handful at a time, and stir until slightly wilted but still bright. Some popping and cracking is normal. 3-5 minutes.
3. Season with salt and pepper. 

To Serve:

Place a ladle of the creamy polenta into a bowl. Spoon the lovely, saucy, meat mixture into the center of the polenta. Put the kale on the top and dig in.

Leftovers? Warm up the polenta in the morning with a splash more milk to make it the consistency of oatmeal and top with an over easy egg, bacon, and some sliced avocado. The meat, rewarmed, makes a delicious ‘pulled pork’ sandwich with a bit of south-of-the border flair. Chipotles in adobo are wonderful blended into any condiment, dip, dressing, or marinade you like.