Paniolo Macadamia Nut And Chipotle Chili

Course : Chili
Serves: 1
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4 cups water
4 medium dried ancho chiles
4 medium dried chipotle chiles
1/2 cup macadamia nuts
1 1/2 cups chicken broth
1/2 small onion
2 cloves garlic
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 / Directions:

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.

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