Are you ready to spice up your mealtime routine? Look no further! Soul food is all about hearty, comforting dishes that warm the heart and fill the belly. And what’s more comforting than a plate of crispy fried chitlins (also known as fried hog maw or pork intestines)? We’ve got 18 mouth-watering spicy chitling recipes to try, ranging from classic Southern-style fried chitlins to bold Cajun-inspired dishes and even some international twists. From slow-cooked stews to savory skillet meals, we’re sharing our favorite ways to prepare this Southern staple.
Whether you’re a seasoned soul food enthusiast or just looking for new recipe inspiration, these spicy chitling recipes are sure to satisfy your cravings. So grab your apron and get ready to dig in! In this article, we’ll be diving into the world of chitlins and exploring all the delicious ways you can prepare them.
Southern Fried Chitlins with Hot Sauce
Get ready for a spicy twist on a classic Southern favorite! This recipe combines crispy fried chitlins (chitterlings) with the bold flavor of hot sauce.
Ingredients:
– 1 pound pig intestines, cleaned and cut into bite-sized pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Hot sauce (such as Tabasco or Frank’s RedHot), to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each chitin piece into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry chitlins in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Drain on paper towels and serve hot with hot sauce for dipping.
Cooking Time: About 20-25 minutes total, depending on the number of batches you fry.
Slow-Cooked Chitlins with Onions and Vinegar
Savor the rich flavors of slow-cooked chitlins (chitterlings) smothered in a tangy onion and vinegar sauce. This hearty dish is perfect for special occasions or everyday meals.
Ingredients:
– 1 pound chitlins, cleaned and rinsed
– 2 medium onions, chopped
– 1 cup vinegar (apple cider or white wine)
– 2 tablespoons vegetable oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Rinse the chitlins under cold water, then place them in a slow cooker.
2. In a large skillet, sauté the chopped onions in oil until translucent and caramelized.
3. Add the vinegar, salt, and pepper to the skillet, stirring well.
4. Pour the onion mixture over the chitlins in the slow cooker.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Serve hot, garnished with chopped fresh parsley (optional).
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Spicy Cajun Chitlins and Rice
Get ready for a flavorful and spicy twist on traditional chitlins (smoked pork intestines) with this recipe that combines the bold flavors of Cajun cuisine.
Ingredients:
– 1 pound smoked pork intestines, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 cups uncooked white rice
– 4 cups water
– 1 tablespoon hot sauce (such as Tabasco)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add chitlins, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
3. Add rice and water to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
4. Stir in hot sauce. Serve hot.
Cooking Time: 30-40 minutes
Chitlins Stew with Potatoes and Carrots
A hearty and comforting stew that’s perfect for a cold day, this recipe combines the rich flavor of chitlins (smoked pork intestines) with tender potatoes and carrots.
Ingredients:
– 1 pound chitlins, cleaned and chopped
– 2 medium-sized potatoes, peeled and cubed
– 3 large carrots, peeled and sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic; sauté until softened, about 5 minutes.
3. Add the chopped chitlins, potatoes, carrots, paprika, salt, and pepper. Stir to combine.
4. Pour in enough water to cover the ingredients by about an inch.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the vegetables are tender.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 1 hour
Smoky BBQ Chitlins with Collard Greens
This recipe combines the rich flavors of smoky BBQ with the earthy goodness of collard greens, all wrapped up in a hearty and satisfying dish. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound chitlins (smoked pork intestines), sliced into 1-inch pieces
– 1/4 cup BBQ sauce
– 2 tablespoons apple cider vinegar
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups collard greens, chopped
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, cayenne pepper, salt, and black pepper.
3. Add the sliced chitlins to the marinade and toss to coat. Let marinate for at least 30 minutes or up to several hours.
4. In a large skillet, heat olive oil over medium-high heat. Remove the chitlins from the marinade, letting any excess liquid drip off.
5. Cook the chitlins for about 5-7 minutes per side, or until crispy and caramelized.
6. Meanwhile, sauté chopped collard greens in a separate pan with olive oil until wilted.
7. Serve the smoky chitlins atop the collard greens.
Cooking Time: About 45-50 minutes
Chitlins and Cornbread Casserole
This casserole combines the rich flavors of chitlins (smoked pork intestines) with sweet cornbread, creating a satisfying and comforting dish perfect for a chilly evening.
Ingredients:
– 1 pound chitlins, sliced
– 2 cups cornbread mix
– 1 cup heavy cream
– 1/4 cup chopped scallions
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the chitlins over medium heat until browned, about 5 minutes.
3. In a separate bowl, mix the cornbread mix with heavy cream, chopped scallions, and butter until combined.
4. In a greased 9×13-inch baking dish, layer the cooked chitlins, followed by the cornbread mixture.
5. Bake for 35-40 minutes or until the cornbread is golden brown and set.
Cooking Time: 35-40 minutes
Enjoy your Chitlins and Cornbread Casserole!
Garlic Butter Chitlins with Herbs
Garlic Butter Chitlins with Herbs Recipe
Summary: Elevate your chitlin game with this aromatic and flavorful recipe, perfect for a satisfying side dish or snack.
Ingredients:
– 1 pound chitlins (smoked pork intestines)
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Rinse chitlins under cold water, then pat dry with paper towels.
3. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
4. Remove from heat and stir in parsley and thyme.
5. Place chitlins on a baking sheet lined with parchment paper. Brush both sides with the garlic butter mixture.
6. Season with salt and pepper to taste.
7. Bake for 20-25 minutes or until heated through, flipping halfway.
Cooking Time: 20-25 minutes
Servings: 4-6
Enjoy your delicious Garlic Butter Chitlins with Herbs!
Chitlins Jambalaya with Andouille Sausage
Experience the bold flavors of Louisiana’s Lowcountry with this hearty, one-pot dish that combines tender chitlins (smoked pork intestines), spicy andouille sausage, and a medley of aromatic vegetables.
Ingredients:
– 1 lb chitlins, cleaned and chopped
– 1 lb Andouille sausage, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large cast-iron pot over medium-high heat.
2. Add sausage and cook until browned, about 5 minutes. Remove from pot.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Add chitlins, rice, chicken broth, paprika, salt, and pepper. Stir to combine.
5. Return sausage to the pot and stir to distribute evenly.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender and liquid has been absorbed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Creole-Style Chitlins with Bell Peppers
Chitlins, also known as chitterlings or pig intestines, are a staple in Creole cuisine. This recipe gives them a flavorful boost with the addition of bell peppers and a blend of spices.
Ingredients:
– 1 pound chitlins, cleaned and sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium bell peppers (any color), sliced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1/4 cup chicken broth
– 1 tablespoon Worcestershire sauce
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chitlins and bell peppers to the skillet. Cook for 5-7 minutes or until chitlins are browned.
3. Stir in paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes.
4. Pour in chicken broth and Worcestershire sauce; bring mixture to a simmer.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until chitlins are tender.
Cooking Time: 30-35 minutes
Chitlins and Black-Eyed Peas Stew
A hearty, slow-cooked stew that warms the soul, this classic Southern recipe combines tender chitlins (chitterlings) with creamy black-eyed peas and a medley of spices. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound chitlins (smoked or fresh), cut into bite-sized pieces
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup water
Instructions:
1. In a large pot or Dutch oven, heat oil over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chitlins, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
4. Add black-eyed peas, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 1 hour or until peas are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour
Spicy Chitlins Tacos with Lime Slaw
Experience the bold flavors of the Southern states with this twist on traditional tacos. Spicy chitlins (chitterlings) are simmered in a rich tomato-based sauce, then wrapped in crispy tortillas and topped with a zesty lime slaw.
Ingredients:
– 1 pound chitlins, cleaned and cut into bite-sized pieces
– 1 can crushed tomatoes
– 2 tablespoons hot sauce (such as Frank’s RedHot)
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Lime Slaw (see below)
– Optional toppings: diced onions, shredded cheese, sour cream
Lime Slaw:
– 1 cup shredded cabbage
– 1/4 cup chopped cilantro
– Juice of 1 lime
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine chitlins, crushed tomatoes, hot sauce, chili powder, cumin, salt, and pepper. Simmer over medium-low heat for 30-40 minutes or until the chitlins are tender.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning the chitlin mixture onto a tortilla, then topping with Lime Slaw and desired toppings.
Cook Time: 40 minutes
Chitlins and Grits Breakfast Bowl
Get ready to start your day with a hearty and flavorful Southern-inspired breakfast bowl. This comforting dish combines the rich, savory flavor of chitlins (smoked pork intestines) with creamy grits and a sprinkle of crispy bacon.
Ingredients:
– 1 cup chitlins, sliced
– 1 cup stone-ground grits
– 4 cups water or chicken broth
– 2 tablespoons butter
– 2 slices of bacon, cooked and crumbled
– Salt and pepper to taste
– Optional: scallions, chives, or hot sauce for added flavor
Instructions:
1. Cook the grits according to package instructions using 4 cups of water or chicken broth.
2. In a large skillet, sauté the sliced chitlins in butter until tender and lightly browned.
3. Add crumbled bacon to the skillet and stir to combine.
4. Serve the chitlin mixture over the cooked grits.
5. Season with salt and pepper to taste.
6. Garnish with scallions, chives, or a dash of hot sauce if desired.
Cooking Time: 25-30 minutes
Chitlins Stir-Fry with Ginger and Soy
This recipe combines the rich flavors of chitlins (smoked pork intestines) with the boldness of ginger, soy sauce, and chili flakes. The result is a savory, slightly spicy stir-fry that’s perfect for adventurous eaters.
Ingredients:
– 1 cup chitlins, sliced into thin strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 teaspoons soy sauce
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; cook for 30 seconds until fragrant.
3. Add the chitlins; stir-fry for 4-5 minutes until cooked through.
4. Add soy sauce, chili flakes, salt, and pepper; stir to combine.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 10-12 minutes
Chitlins and Okra Gumbo
This hearty gumbo recipe combines the rich flavors of chitlins (smoked pork intestines) with the tender texture of okra, all simmered in a spicy roux-based broth.
Ingredients:
– 1 pound chitlins, cleaned and cut into bite-sized pieces
– 2 cups okra, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 4 cups chicken broth
– 2 tablespoons filé powder (optional)
– 2 tablespoons all-purpose flour
– 2 cups water
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, celery, and cumin; cook until vegetables are tender.
2. Add chitlins, okra, paprika, cayenne pepper, and salt. Cook for 5 minutes.
3. Stir in flour to make a roux, cooking for 1 minute.
4. Gradually add chicken broth and water, whisking continuously.
5. Bring to a boil, then reduce heat and simmer for 30 minutes or until chitlins are tender.
6. Serve hot, garnished with chopped scallions and filé powder if desired.
Cooking Time: 45 minutes
Chitlins Chili with Beans and Cornbread
Get ready to warm up with this hearty and comforting chili recipe, perfect for a chilly day or a family gathering.
Ingredients:
– 1 lb chitlins (smoked pork intestines), cleaned and cut into bite-sized pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups cooked kidney beans
– 1 cup diced tomatoes
– 1 can (14.5 oz) diced green chilies
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1 cup beef broth
– 1/4 cup water
– 2 tbsp cornmeal
Instructions:
1. In a large pot or Dutch oven, combine chitlins, onion, garlic, kidney beans, diced tomatoes, green chilies, chili powder, and cumin.
2. Add beef broth, water, and cornmeal. Stir to combine.
3. Bring mixture to a boil, then reduce heat and simmer for 30 minutes or until flavors have melded together.
4. Serve hot with crumbled cornbread (recipe below).
Cornbread:
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk
– 1/4 cup melted butter
Preheat oven to 400°F. Mix dry ingredients, then stir in wet ingredients until just combined. Pour into a greased 8-inch skillet and bake for 15-20 minutes or until golden brown.
Cooking Time: 30 minutes (chili) + 15-20 minutes (cornbread)
Chitlins and Sweet Potato Hash
A hearty breakfast or brunch option that combines the rich flavors of chitlins (smoked pork intestines) with the natural sweetness of sweet potatoes.
Ingredients:
– 1 pound chitlins, sliced into thin strips
– 2 large sweet potatoes, peeled and diced
– 1/4 cup vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: hot sauce or red pepper flakes for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chitlins and cook until crispy, about 5 minutes per side.
3. Remove the chitlins from the skillet and set aside.
4. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
5. Add the diced sweet potatoes to the skillet and cook for an additional 10-12 minutes, or until they’re tender and lightly browned.
6. Serve the chitlins on top of the sweet potato hash, seasoned with salt and pepper to taste. If desired, add hot sauce or red pepper flakes for an extra kick.
Cooking Time: Approximately 25-30 minutes
Chitlins and Cabbage Skillet
This classic Southern dish is a staple of comfort food, combining the rich flavors of chitlins (smoked pork intestines) with the crunch of fresh cabbage. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 pound chitlins, cleaned and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups shredded cabbage
– 1 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 the onion is translucent, about 3 minutes.
4. Stir in the cabbage, paprika, salt, and pepper.
5. Reduce heat to low and simmer for 10-15 minutes or until the cabbage is tender.
Cooking Time: 20-25 minutes
Chitlins Po’ Boy Sandwich with Remoulade
This classic Louisiana sandwich combines crispy fried chitlins (chitterlings) with creamy remoulade sauce on a soft baguette, making for a mouthwatering treat.
Ingredients:
– 1 lb chitlins, cleaned and chopped
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 4 baguettes
– Remoulade sauce (store-bought or homemade)
– Lettuce, tomato, and pickles (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, and cayenne pepper.
2. Pour buttermilk into a separate dish.
3. Dip chitlins in buttermilk, then coat with flour mixture.
4. Fry chitlins in hot oil until golden brown, about 5-7 minutes. Drain on paper towels.
5. Split baguettes lengthwise and toast lightly.
6. Assemble sandwiches by spreading remoulade sauce on each half, followed by fried chitlins.
7. Add lettuce, tomato, and pickles if desired.
8. Serve immediately.
Cooking Time: 20-25 minutes (including frying time)
Summary
Get ready to spice up your life with these 18 mouth-watering chitlin recipes that will transport you straight to the heart of soul food country! From classic Southern Fried Chitlins with Hot Sauce to adventurous options like Spicy Cajun Chitlins and Rice, there’s something for every palate. Discover new ways to cook up a storm with slow-cooked stews, hearty casseroles, and even breakfast bowls. Whether you’re a chitlin newbie or a seasoned pro, these recipes are sure to satisfy your cravings and leave you wanting more.
