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1
Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat.
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2
When hot, add onion and carrots; saute, stirring, for 5 minutes.
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3
Add in serrano peppers; cook 1 minute.
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4
Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot.
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5
Put pork in a large ziplock plastic bag; add flour, 1 teaspoon salt, and several grinds of pepper; seal bag and shake well to coat pork with flour.
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6
Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly.
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7
When hot enough, add enough floured pork cubes to fit comfortably in a single layer in pan (do not crowd); brown pork, turning, for 3-4 minutes.
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8
Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed.
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9
Return all browned pork to pan and add garlic.
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10
Cook and toss 1 minute.
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11
Return reserved onion, carrots, and peppers to pan.
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12
Add tomatoes, lime juice, and broth.
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13
Bring mixture to simmer, then decrease heat.
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14
Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes.
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15
Taste chili and season with salt and pepper, if needed.
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16
**Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat.
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17
To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat.
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18
When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal.
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19
Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less.
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20
Stir in butter and milk; taste and add salt, as needed.
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21
**Polenta can be made up to 2 days ahead; cool, cover, and refrigerate; reheat over low heat, stirring constantly and adding additional stock, as needed, until polenta is desired texture.
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22
To serve--spoon a generous 1/2 cup polenta into 6 shallow soup bowls.
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23
Ladle pork chili over polenta and sprinkle each portion with some cilantro.
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24
Garnish with a lime wedge.
