Get ready to spice up your mealtime with these mouth-watering, soulful chittlin recipes! Chitlins, also known as fried pork intestines, are a staple in many Southern cuisines and are often served with a side of hot sauce or spicy seasonings. In this article, we’ll explore 18 different ways to prepare chitlins that will make your taste buds do the two-step.
From classic Southern-style dishes like Southern Fried Chittlins with Hot Sauce to more adventurous recipes like Chittlin Tacos with Pickled Jalapeños and BBQ Chittlin Sliders with Coleslaw, we’ve got something for every palate. Whether you’re a spice lover or just looking for some new ideas to add some heat to your meals, these spicy chittlin recipes are sure to satisfy.
In the following pages, we’ll dive into each of these 18 recipes, exploring the ingredients and cooking methods that make them so deliciously spicy. So grab your apron, get ready to get saucy, and let’s start cooking!
Southern Fried Chittlins with Hot Sauce
Get ready to taste a classic Southern delicacy with a spicy twist! These crispy fried chittlins (chitterlings) are perfect for anyone looking for a flavorful and satisfying snack.
Ingredients:
– 1 pound pork chitterlings, cleaned and rinsed
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 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 pepper.
2. Dip each chittlin into the flour mixture, shaking off excess.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry chittlins for 5-7 minutes on each side, or until golden brown and crispy.
5. Drain chittlins on paper towels.
6. Serve hot with your favorite hot sauce to taste.
Cooking Time: About 15-20 minutes
Enjoy your delicious Southern Fried Chittlins with Hot Sauce!
Slow-Cooked Chittlins with Onions and Vinegar
Slow-Cooked Chittlins with Onions and Vinegar: A Southern Staple
Chittlins, also known as chitterlings or hog maws, are a traditional Southern delicacy that’s perfect for slow-cooking with onions and vinegar. This recipe is a hearty and flavorful take on a classic comfort food.
Ingredients:
– 1 pound chittlins (hog maws), cleaned and chopped
– 2 large onions, sliced
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon salt
– 1 teaspoon black pepper
– 2 cloves garlic, minced (optional)
Instructions:
1. Rinse the chittlins under cold running water, then drain and set aside.
2. In a slow cooker, combine the sliced onions, apple cider vinegar, water, salt, black pepper, and garlic (if using). Mix well to combine.
3. Add the chopped chittlins to the slow cooker and stir to coat with the onion mixture.
4. Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 4-10 hours
Spicy Cajun Chittlin Gumbo
This gumbo is a spicy twist on traditional Cajun cuisine, featuring chittlins and a blend of bold spices. Perfect for those who love a little heat in their meals!
Ingredients:
– 1 pound chittlins, sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 can diced tomatoes
– 2 cups chicken broth
– Salt and black pepper to taste
– 2 tablespoons filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender.
3. Add chittlins, cumin, smoked paprika, and cayenne pepper; cook for 5 minutes.
4. Stir in diced tomatoes and chicken broth; bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt, black pepper, and filé powder (if using).
7. Serve hot over rice.
Cooking Time: 30-35 minutes
Smoky Chittlins and Collard Greens Stew
This hearty stew combines the rich flavors of smoked chittlins with the earthy sweetness of collard greens, perfect for a cozy winter evening.
Ingredients:
– 1 pound smoked chittlins (andouille or kielbasa work well too)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups collard greens, chopped
– 2 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the smoked chittlins and cook until browned, breaking apart with a spoon as needed.
5. Add the collard greens, chicken broth, and paprika. Season with salt and pepper to taste.
6. Simmer the stew for 30-40 minutes or until the greens are tender.
Cooking Time: 45-50 minutes
Chittlin Tacos with Pickled Jalapeños
A twist on traditional tacos, these flavorful Chittlin Tacos combine the rich taste of chitlins (smoked pork sausage) with the spicy kick of pickled jalapeños. A match made in heaven!
Ingredients:
– 1 lb chitlins, sliced
– 1/2 cup chopped onion
– 1/4 cup chopped cilantro
– 1 lime, juiced
– 8-10 corn tortillas
– Pickled Jalapeños (see below for recipe)
– Shredded cheese (Monterey Jack or Cheddar work well)
Pickled Jalapeño Recipe:
– 2 jalapeños, sliced
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tbsp sugar
Instructions:
1. In a large skillet, cook the chitlins over medium-high heat until browned and crispy.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by placing cooked chitlins onto a warmed tortilla, topping with onion, cilantro, lime juice, and pickled jalapeños.
4. Sprinkle shredded cheese on top and serve immediately.
Cooking Time: 15-20 minutes
BBQ Chittlin Sliders with Coleslaw
Get ready to delight your taste buds with these mouthwatering BBQ chittlin sliders, topped with a refreshing coleslaw. This unique twist on a classic slider is sure to impress your friends and family.
Ingredients:
– 1 pound chitterlings (pork intestines), cleaned and cut into small pieces
– 1/4 cup BBQ sauce
– 8 hamburger buns
– 8 ounces cheddar cheese, shredded
– Coleslaw ingredients:
+ 2 cups shredded cabbage
+ 1 cup mayonnaise
+ 1 tablespoon apple cider vinegar
+ 1/2 teaspoon sugar
+ Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix chitterlings with BBQ sauce. Form into small patties.
3. Grill chittlin sliders for 4-5 minutes per side, until cooked through.
4. Assemble sliders by placing a cooked chittlin patty on each bun, topping with cheese and coleslaw.
5. Serve immediately.
Cooking Time: 15-20 minutes
Chittlin and Bean Chili
This hearty chili recipe combines the rich flavors of chittlins (smoked pork intestines) with creamy beans, tomatoes, and spices. Perfect for a cold winter’s day or as a comforting side dish.
Ingredients:
– 1 lb chittlins, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, cook the chittlins over medium heat until browned, about 5 minutes.
2. Add the onion, garlic, diced tomatoes, beans, beef broth, cumin, and chili powder. Stir well.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot over rice or with cornbread.
Cooking Time: 40-50 minutes
Crispy Chittlin Po’ Boy Sandwich
Get ready to sink your teeth into the perfect blend of crispy and delicious with this mouthwatering Crispy Chittlin Po’ Boy Sandwich recipe. Inspired by traditional Southern cuisine, this sandwich is sure to satisfy your cravings.
Ingredients:
– 1 pound chitterlings (pork intestines), cleaned and cut into bite-sized pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 4 Po’ Boy bread buns
– Lettuce, tomato, pickles, and remoulade sauce (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dredge chitterlings in the flour mixture, shaking off excess.
4. Dip floured chitterlings in buttermilk, then coat with more flour mixture.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chitterlings until crispy and golden brown (about 3-4 minutes per side).
6. Assemble Po’ Boy sandwiches by placing fried chitterlings on toasted bread buns, adding lettuce, tomato, pickles, and remoulade sauce if desired.
Cooking Time: About 15-20 minutes
Chittlin Jambalaya with Andouille Sausage
This classic Southern dish combines the rich flavors of chittlins (smoked pork intestines) with spicy Andouille sausage, vegetables, and rice. A hearty one-pot meal perfect for a chilly evening.
Ingredients:
– 1 lb Andouille sausage, sliced
– 1 lb chittlin, cleaned and cut into 1-inch pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup long-grain rice
– 4 cups chicken broth
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large cast-iron pot over medium-high heat.
2. Add Andouille sausage; cook until browned, about 5 minutes. Remove from pot.
3. Add chittlin, onion, and garlic; cook until the vegetables are tender, about 8 minutes.
4. Stir in rice, chicken broth, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
6. Return sausage to pot; stir to combine.
7. Simmer for an additional 5 minutes before serving.
Cooking Time: 35-40 minutes
Garlic Butter Chittlins with Herbs
Garlic Butter Chittlins with Herbs Recipe
Summary: Elevate your traditional chittlin’s recipe by adding a rich and savory garlic butter sauce infused with fresh herbs, perfect for a special occasion or a cozy dinner.
Ingredients:
– 1 pound chittlins (pork intestines), cleaned and rinsed
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes or until fragrant.
3. Stir in the parsley and thyme. Season with salt and pepper to taste.
4. Cook the chittlins according to package instructions. Drain and rinse under cold water.
5. In a separate pan, add the garlic butter sauce to the cooked chittlins and toss until well coated.
6. Serve hot, garnished with additional parsley if desired.
Cooking Time: 45-50 minutes
Chittlin Stir-Fry with Bell Peppers
This hearty stir-fry combines the rich flavor of chittlins (smoked pork intestines) with the sweetness of bell peppers, creating a delicious and savory dish perfect for any occasion.
Ingredients:
– 1 lb chittlins, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chittlins and cook until browned, about 5 minutes.
3. Add the bell peppers and garlic; stir-fry for an additional 3-4 minutes.
4. Stir in soy sauce and season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Chittlin and Cornbread Casserole
A Southern classic, Chittlin and Cornbread Casserole combines the rich flavors of chitlins (smoked pork intestines) with a crumbly cornbread topping for a hearty and satisfying dish.
Ingredients:
– 1 pound chitlins, cooked and chopped
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon baking powder
– Salt to taste
– 2 tablespoons butter, melted
– 1/4 cup chopped scallions for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cornmeal, flour, sugar, and baking powder.
3. In a separate bowl, whisk together heavy cream, eggs, and salt.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped chitlins and melted butter.
6. Pour the mixture into a 9×13-inch baking dish.
7. Top with additional cornbread batter (optional).
8. Bake for 35-40 minutes or until golden brown.
9. Garnish with chopped scallions before serving.
Cooking Time: 35-40 minutes
Chittlin Hash with Potatoes and Peppers
A hearty, comforting dish that combines the rich flavors of chittlins (smoked pork intestines) with the earthy sweetness of potatoes and peppers.
Ingredients:
– 1 lb smoked pork intestines (chittlins), sliced
– 2 large potatoes, peeled and diced
– 2 large bell peppers, any color, seeded and chopped
– 2 tablespoons vegetable oil
– 1 onion, chopped
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the sliced chittlins and cook until browned, about 5 minutes.
3. Remove the chittlins from the skillet and set aside.
4. Add the diced potatoes and chopped peppers to the skillet. Cook until the vegetables are tender, about 10 minutes.
5. Add the cooked chittlins back into the skillet and stir to combine with the vegetables.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Chittlin Stew with Okra and Tomatoes
This classic Southern dish is a staple of soul food cuisine, combining the rich flavors of chitlins (pork intestines) with okra, tomatoes, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 pound chitlins, cleaned and cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup okra, sliced
– 2 cups diced tomatoes (canned or fresh)
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups water
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chitlins, okra, cumin, paprika, salt, and pepper. Cook for 10-15 minutes or until chitlins are tender.
3. Add diced tomatoes and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the stew has thickened slightly.
Cooking Time: 40-50 minutes
Chittlin and Cheese Stuffed Peppers
This Southern-inspired recipe combines the rich flavors of chittlins (smoked pork intestines) with melted cheese, perfectly filling bell peppers for a hearty and satisfying dish.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked chittlins, crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix crumbled chittlins with shredded cheese, breadcrumbs, and a pinch of salt and pepper.
4. Stuff each bell pepper with the chittlin-cheese mixture, filling to the top.
5. Place peppers in a baking dish, drizzle with olive oil, and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Chittlin Fried Rice with Scallions
This classic Southern dish combines the savory flavors of chittlins (smoked pork intestines) with the comforting warmth of fried rice. A simple yet satisfying meal perfect for a quick weeknight dinner.
Ingredients:
– 2 cups cooked chittlins, diced
– 2 cups cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the garlic and mixed vegetables; cook for an additional 2-3 minutes.
4. Stir in the cooked rice and diced chittlins; season with salt and pepper to taste.
5. Cook for 2-3 minutes, breaking up any clumps with a spatula.
6. Serve hot, garnished with chopped scallions.
Cooking Time: 15-20 minutes
Chittlin and Black-Eyed Pea Soup
This hearty soup is a Southern classic, made with tender chitlins (pork intestines) and creamy black-eyed peas. It’s a comforting and flavorful dish that’s perfect for a cold winter day.
Ingredients:
– 1 pound chitlins, cleaned and cut into bite-sized pieces
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup black-eyed peas, cooked
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot or Dutch oven, heat the oil 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. Add the water, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Stir in the cooked black-eyed peas.
6. Simmer for an additional 10-15 minutes or until the chitlins are tender.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 1 hour 15 minutes
Chittlin Nachos with Spicy Queso
This Southern-inspired recipe combines the rich flavors of chitlins (smoked pork intestines) with the spicy kick of queso, all atop a bed of crispy tortilla chips.
Ingredients:
– 1 cup chitlins, diced
– 1/2 cup spicy queso cheese dip (homemade or store-bought)
– 1 bag tortilla chips
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. In a separate pan, heat the chitlins over medium-high heat until caramelized.
4. Pour the spicy queso cheese dip over the tortilla chips.
5. Top with caramelized chitlins, cilantro, and jalapeño slices.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Serve immediately.
Cooking Time: 12-15 minutes
Summary
Get ready to spice up your mealtime with these 18 mouthwatering chittlin recipes! From Southern Fried Chittlins with Hot Sauce to Chittlin Nachos with Spicy Queso, each dish offers a unique twist on this soulful staple. Try Slow-Cooked Chittlins with Onions and Vinegar for a hearty, comforting meal or spice things up with Chittlin Tacos with Pickled Jalapeños. Whatever your taste buds desire, there’s a chittlin recipe here to satisfy. Whether you’re in the mood for classics like BBQ Chittlin Sliders with Coleslaw or something new and adventurous, these recipes are sure to become a staple in your kitchen.
