Are you ready to spice up your cooking routine with a flavorful and unique ingredient? Look no further than chitlins, also known as fried fatback or hog maws. This Southern staple has been a favorite among adventurous cooks for generations, and it’s easy to see why. Chitlins have a rich, savory flavor that can add depth and complexity to a wide range of dishes.
From traditional Southern comfort foods to international fusion cuisine, chitlins are the perfect ingredient to experiment with. In this article, we’ll be sharing 18 delicious and creative recipes that showcase the versatility and flavor of chitlins. Whether you’re looking for a hearty stew or a spicy stir-fry, we’ve got you covered.
Southern-Style Spicy Chitlings
Get ready to experience the rich flavors of traditional Southern cuisine with this recipe for spicy chitlings. These crispy, flavorful bites are a staple in many Southern households and are sure to become a favorite.
Ingredients:
– 1 pound chitlins (pork intestines), cleaned and cut into bite-sized pieces
– 1/4 cup vegetable oil
– 2 tablespoons hot sauce (such as Tabasco or Frank’s RedHot)
– 1 tablespoon Worcestershire sauce
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: chopped onions, bell peppers, or garlic for added flavor
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chitlins and cook until browned, about 5 minutes.
3. In a small bowl, whisk together hot sauce, Worcestershire sauce, and paprika.
4. Pour the spicy mixture over the chitlins and stir to coat.
5. Reduce heat to medium-low and simmer for 15-20 minutes or until the meat is tender and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped onions, bell peppers, or garlic if desired.
Cooking Time: 25-30 minutes
Slow-Cooked Chitlings with Onions and Garlic
Slow-Cooked Chitlings with Onions and Garlic: A Hearty Southern Delight
This classic recipe is a staple of Southern cuisine, perfect for a comforting meal or special occasion. By slow-cooking chitlings (also known as chitterlings) with onions and garlic, you’ll create a rich and flavorful dish that’s sure to please.
Ingredients:
– 1 pound smoked pork chitlings
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon brown sugar
– Salt and pepper, to taste
Instructions:
1. In a large slow cooker, combine chitlings, onions, garlic, chicken broth, brown sugar, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Stir occasionally to ensure even cooking.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Cajun-Spiced Chitlings with Bell Peppers
This recipe brings together the bold flavors of Cajun cuisine and the sweetness of bell peppers to create a hearty and delicious dish. Perfect for a weeknight dinner or a party appetizer, these chitlings are sure to please.
Ingredients:
– 1 pound chitlins (pork intestines), cleaned and cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup bell peppers (any color), sliced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chitlins and cook until browned, about 5 minutes.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the bell peppers and Cajun seasoning; stir to combine.
5. Reduce heat to low and simmer for 15-20 minutes or until the chitlins are tender.
6. Season with salt, pepper, and paprika to taste.
Cooking Time: 25-30 minutes
Chitlings and Collard Greens Stew
This rich and flavorful stew is a staple of Southern cuisine, perfect for a cozy evening meal. With tender chitlings (smoked pork intestines) and collard greens, this dish is sure to warm your heart and belly.
Ingredients:
– 1 pound smoked pork intestines (chitlings), cleaned and cut into bite-sized pieces
– 2 bunches collard greens, chopped
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups water
Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add chitlings and cook for an additional 5 minutes, stirring occasionally.
4. Add collard greens, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring frequently.
5. Pour in chicken broth and water; bring to a boil, then reduce heat to low and simmer for 1 hour or until greens are tender.
Cooking Time: 1 hour 15 minutes
Smoky BBQ Chitlings with Cornbread
Get ready to savor the rich flavors of the South with this recipe that combines tender chitlings with a sweet and tangy BBQ sauce, served alongside a crumbly cornbread.
Ingredients:
– 1 pound chitlings (or substitute with chopped pork or beef), cleaned and drained
– 1/4 cup Smoky BBQ Sauce (see below for recipe)
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– Cornbread mix (follow package instructions)
Smoky BBQ Sauce:
– 1/4 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add chitlings, BBQ sauce, paprika, salt, and pepper. Cook for 5-7 minutes or until chitlings are tender.
4. Meanwhile, prepare cornbread according to package instructions.
5. Serve chitlings hot with warm cornbread.
Cooking Time: 20-25 minutes
Chitlings Jambalaya with Andouille Sausage
This classic Southern dish combines the flavors of chitlings, andouille sausage, and jambalaya spices for a hearty and spicy meal.
Ingredients:
– 1 pound chitlings (fried or boiled)
– 1 lb Andouille sausage, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 1 cup cooked white rice
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
Instructions:
1. Cook the chitlings according to package instructions or fry until crispy.
2. Heat oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes.
3. Add onion and garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add diced tomatoes, cooked rice, Cajun seasoning, salt, and pepper. Stir well to combine.
5. Add the cooked chitlings to the skillet and stir to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until flavors meld together.
Cooking Time: 20-25 minutes
Creole Chitlings with Rice and Beans
This hearty one-pot dish is a staple of Creole cuisine, combining tender chitlins (pork intestines), flavorful rice and beans, and a hint of spice. It’s a comforting meal that’s perfect for any occasion.
Ingredients:
– 1 pound chitlins, cleaned and cut into 2-inch pieces
– 1 tablespoon vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 2 cups chicken broth
– 1 teaspoon Creole seasoning
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add chitlins and cook until browned, about 5 minutes.
4. Add rice, diced tomatoes, kidney beans, chicken broth, Creole seasoning, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until rice is tender.
Cooking Time: 40 minutes
Chitlings Tacos with Fresh Salsa
Experience the bold flavors of Southern cuisine with these Chitlings Tacos, a twist on traditional tacos filled with crispy fried chitterlings and topped with fresh homemade salsa.
Ingredients:
– 1 pound chitlings (or substitute with fried okra or green tomatoes)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– Vegetable oil for frying
– 8-10 corn tortillas
– Fresh Salsa (recipe below)
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese
Cooking Instructions:
1. Heat about 1/2-inch of vegetable oil in a deep skillet over medium-high heat.
2. In a separate bowl, mix together flour, paprika, cayenne pepper, and salt.
3. Dredge chitlings in the flour mixture, shaking off excess.
4. Fry chitlings for about 5-7 minutes or until crispy and golden brown.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing fried chitlings onto a tortilla and topping with Fresh Salsa (recipe below).
Fresh Salsa:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl and stir well. Serve immediately.
Chitlings Gumbo with Okra and Shrimp
This hearty gumbo combines the rich flavors of chitlins (smoked pork organs) with succulent shrimp, tender okra, and a spicy kick. Perfect for a cozy night in or a lively gathering.
Ingredients:
– 1 lb smoked chitlins, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup okra, sliced
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups chicken broth
– 2 tablespoons filé powder (optional)
– 2 green onions, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, celery, and garlic; cook until tender.
2. Add chitlins, okra, shrimp, paprika, cayenne pepper, salt, and black pepper. Cook for 5 minutes.
3. Pour in chicken broth and bring to a simmer.
4. Reduce heat to low and let gumbo cook for 20-25 minutes or until flavors meld together.
5. Stir in filé powder, if using.
6. Serve hot, garnished with chopped green onions.
Cooking Time: 45 minutes
Chitlings Stir-Fry with Vegetables
This classic Southern dish gets a modern twist by combining tender chitlings (fried pig intestines) with a colorful medley of vegetables. This quick and easy stir-fry is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked chitlings, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 small onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small zucchini, sliced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; stir-fry until onion is translucent.
3. Add bell pepper, zucchini, and chitlings; stir-fry for 5 minutes.
4. Season with soy sauce to taste.
5. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Chitlings and Black-Eyed Peas Casserole
A comforting casserole that combines the rich flavors of chitlings (smoked pork jowls) with the sweetness of black-eyed peas, all wrapped in a crispy crust.
Ingredients:
– 1 lb smoked pork jowls (chitlings), cut into 1-inch pieces
– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 can cream of mushroom soup
– 1/2 cup milk
– 1 cup cornbread mix
– 2 tablespoons butter
Instructions:
1. Preheat oven to 350°F.
2. Cook chitlings in boiling water until tender, about 30 minutes. Drain and set aside.
3. In a large skillet, sauté onion and garlic until softened. Add black-eyed peas, paprika, cayenne pepper, salt, and pepper. Stir well.
4. Combine cooked chitlings, black-eyed pea mixture, cream of mushroom soup, milk, and cornbread mix in a 9×13 inch baking dish.
5. Dot the top with butter and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Chitlings Curry with Coconut Milk
This hearty curry recipe combines the rich flavors of chitlings (fried pig intestines) with the creaminess of coconut milk, creating a dish that’s sure to become a family favorite. With its blend of spices and tender texture, this curry is a perfect representation of Southern comfort food.
Ingredients:
– 1 cup chitlings, cleaned and cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Cooking oil or butter, for frying
Instructions:
1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. Fry the chitlings until golden brown, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, cook the onions and garlic until softened, about 3-4 minutes.
4. Add cumin, curry powder, turmeric, and cayenne pepper to the skillet and stir for 1 minute.
5. Pour in coconut milk and bring mixture to a simmer.
6. Return the chitlings to the skillet and season with salt and black pepper.
7. Simmer for 10-15 minutes or until the flavors have melded together.
8. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Chitlings and Potato Hash
A hearty Southern-style side dish that’s perfect for accompanying your favorite comfort foods.
Ingredients:
– 1 pound chitlings (or collard greens, if you prefer)
– 2 large potatoes, peeled and diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon butter or vegetable oil
– Salt and pepper to taste
Instructions:
1. In a large skillet, sauté the chitlings in butter or oil until tender.
2. Add the diced potatoes, chopped onion, and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the potatoes are slightly browned.
3. Season with salt and pepper to taste.
4. Serve hot alongside your favorite main dishes.
Cooking Time: 15-20 minutes
Chitlings Soup with Herbs and Spices
This hearty soup is a Southern classic, made with tender chitlings (smoked pork intestines) simmered in a flavorful broth with aromatic herbs and spices. Serve warm with crusty bread for a comforting meal.
Ingredients:
– 1 pound chitlings, cleaned and cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 cups water
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chitlings, thyme, paprika, cayenne pepper, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in broth and water; bring to a boil, then reduce heat and simmer for 1 hour or until chitlings are tender.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Chitlings and Sausage Skillet
A hearty one-pot meal that’s perfect for a weeknight dinner or a weekend brunch. This recipe combines the comforting flavors of chitlings (smoked neckbones) with savory sausage, onions, and bell peppers.
Ingredients:
– 1 lb smoked neckbones (chitlings), cut into bite-sized pieces
– 1 lb sweet Italian sausage, sliced
– 1 large onion, chopped
– 2 large bell peppers (any color), chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet.
3. Add the onion and bell peppers to the skillet. Cook until tender, about 5 minutes.
4. Add the chitlings, garlic, paprika, salt, and pepper to the skillet. Stir to combine.
5. Return the sausage to the skillet and stir to combine.
6. Reduce heat to medium-low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Chitlings with Red Wine Reduction
This Southern classic gets a sophisticated twist with the addition of a rich red wine reduction. The smoky flavor of chitlings pairs perfectly with the bold notes of Cabernet Sauvignon, making this dish a perfect choice for special occasions.
Ingredients:
– 1 pound chitlings (smoked pig intestines), cleaned and cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup Cabernet Sauvignon red wine
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until caramelized, about 5 minutes.
2. Add the garlic and chitlings to the skillet. Cook for an additional 5-7 minutes, or until the chitlings are tender.
3. In a small saucepan, reduce the red wine by half over medium heat, stirring occasionally. Stir in the brown sugar, smoked paprika, salt, and pepper.
4. Serve the chitlings with the red wine reduction spooned over the top.
Cooking Time: 20-25 minutes
Chitlings and Corn Pudding Bake
This hearty casserole combines the rich flavors of chitlings (smoked pork intestines) with a creamy corn pudding, perfect for a comforting meal or gathering.
Ingredients:
– 1 lb chitlings, cleaned and chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup milk
– 1/4 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chitlings in a little water until tender; drain excess liquid.
3. Add onion and garlic to the skillet and sauté until softened.
4. In a separate bowl, mix corn kernels, milk, heavy cream, butter, salt, pepper, paprika, and cayenne (if using).
5. Combine cooked chitlings mixture with corn pudding mixture; pour into a 9×13 inch baking dish.
6. Bake for 30-35 minutes or until the top is golden brown.
Cooking Time: 30-35 minutes
Chitlings and Sweet Potato Pie
This classic Southern duo combines the rich flavors of chitlings (smoked pork intestines) with the sweetness of sweet potatoes, all wrapped up in a flaky pie crust. A comforting twist on traditional comfort food.
Ingredients:
For the Chitlings:
– 1 pound smoked pork intestines (chitlings), cleaned and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
For the Sweet Potato Pie:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Cook chitlings according to package instructions; drain and set aside.
3. In a large skillet, sauté onion and garlic until softened. Add chitlings and cook for 5 minutes. Season with salt and pepper to taste.
4. In a separate bowl, combine mashed sweet potatoes, sugar, flour, salt, and nutmeg. Stir in heavy cream and melted butter.
5. Roll out pie crust and place in a 9-inch pie dish. Fill with sweet potato mixture and top with chitlings.
6. Bake for 40-45 minutes or until filling is hot and bubbly.
Summary
Get ready to spice up your cooking routine with these 18 flavorful chitling recipes! From Southern-style spicy chitlings to Cajun-spiced chitlings with bell peppers, and from chitlings jambalaya with Andouille sausage to chitlings curry with coconut milk, there’s something for every adventurous cook. Try slow-cooked chitlings with onions and garlic, smoky BBQ chitlings with cornbread, or chitlings tacos with fresh salsa. These creative recipes showcase the versatility of chitlings and offer a world of flavors to explore. Whether you’re a seasoned cook or just looking to try something new, these chitling recipes are sure to delight.
