Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          water
   4                    dried ancho chiles
   4                    dried chipotle chiles
     1/2  cup           macadamia nuts
   1 1/2  cups          chicken broth
     1/2  small         onion
   2                    garlic cloves
   2      pounds        boneless pork shoulder
   2      tablespoons   vegetable oil
   1 1/2  teaspoons     kosher salt
   2      teaspoons     ground coriander seeds
   1      tablespoon    chili powder

Preparation:

Accompaniment: a 16-ounce bag Terra (root-vegetable) Chips or tortilla chips Garnish: 1 cup chopped fresh parsley leaves Bring water to a boil and in a bowl pour over chiles. Soak chiles, turning them occasionally, until softened, about 30 minutes. Drain chiles in a colander and discard stems, seeds and veins. Chop nuts and in a blender puree with chiles and 3/4 cup broth until smooth. Chop onion and mince garlic. Cut pork into 3/4 inch pieces. In a 4- to 6- quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork in batches, without crowding. Transfer pork with a slotted spoon as browned to bowl. Reduce heat to moderate and in fat remaining in kettle, cook onion and garlic, stirring, until softened. Return pork to kettle with any meat juices in bowl and stir in chile puree, salt, spices, and remaining 3/4 cup broth. Simmer chili, partially covered, stirring frequently, until pork is very tender, about 1 hour. Chili may be made 2 days ahead and cooled completely, uncovered, before being chilled, covered. Reheat chili before serving. Serve chili over chips, garnish with parsley. Serves 4 to 6.