Entree: USA – Texas – Smoked Pork Belly and Ground Moose Texas Red (Texas red chile featuring smoked pork belly and ground moose for a deep, smoky entree)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 4 hrs

Cook 1 hr 15 min

Total 5 hrs 15 min

Ingredients

- 2 lb (908 g) pork belly, skin off (to be smoked whole then sliced or cubed)
- 1 lb (454 g) ground moose
- 2 tbsp (30 ml) vegetable oil
- 1 large (about 10 oz / 280 g) yellow onion, chopped
- 4 cloves (12 g) garlic, minced
- 3 dried ancho chiles, stemmed, seeded (approx 18 g)
- 2 dried guajillo chiles, stemmed, seeded (approx 12 g)
- 1 tbsp (8 g) chili powder
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) water
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (8 g) masa harina (optional)
- Garnish: chopped scallions and pickled jalapeño slices (no measurement)

Instructions

1. Smoke the pork belly: season pork belly lightly with salt and pepper, smoke at 225°F (107°C) over mild wood (oak or pecan) until an internal temperature of 195°F (90°C) and tender, about 3–4 hours; cool slightly, then slice or cube into bite-size pieces.
2. Prepare toasted chile mix: toast ancho and guajillo chiles briefly in a dry skillet, then soak in hot water 20 minutes and blend with 1 cup beef stock to a smooth purée; set aside.
3. Brown moose: heat oil in a large pot over medium-high heat, add ground moose and brown, breaking up meat, about 6–8 minutes; remove excess fat if necessary.
4. Build aromatics: add chopped onion to the pot and cook until softened, about 5 minutes; add minced garlic and cook 1 minute.
5. Add chile purée and liquids: stir in blended chile purée, remaining 1 cup beef stock, 1 cup water, tomato paste, Worcestershire, chili powder, cumin, and oregano; bring to a simmer.
6. Add smoked pork belly and simmer: add smoked pork belly pieces to the pot, reduce heat to low, and simmer gently 45 minutes to 1 hour to marry flavors, stirring occasionally.
7. Finish and adjust: season with salt and pepper to taste; if thicker consistency is desired, whisk masa harina with 2 tbsp cold water and stir in, simmer 10 more minutes.
8. Serve garnished with chopped scallions and pickled jalapeño slices.