1 tablespoon finely chopped chipotle chilies in adobo
1 can cannellini beans, drained, 16 oz.
1 tablespoon masa flour, mixed with 2 tablespoons water
Directions:
Heat the oil in a large saucepan over medium heat.
Toss the pork with chili powder and cumin in a mixing bowl. Spoon the seasoned pork into the saucepan in small batches. Cook and stir until browned. Transfer to a plate and cover.
Wipe the saucepan and return to the stovetop on medium heat. Place the onion and garlic into the saucepan and cook until softened. Pour tequila into the saucepan and return the meat to the pan. Add red peppers, orange juice and chipotle chilies. Bring to a boil then reduce heat to low and let simmer until the pork is tender.
Add the cannellini beans and cook for about 5 minutes. Add the masa flour mixture to thicken. Cook for another 5 minutes.
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Chipotle Pork Roast Chili
Serves 4
Ingredients:
1 tablespoon vegetable oil
1 1/4 lb pork shoulder, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons tequila
1 red pepper, chopped
1/2 cup orange juice
1 tablespoon finely chopped chipotle chilies in adobo
1 can cannellini beans, drained, 16 oz.
1 tablespoon masa flour, mixed with 2 tablespoons water
Directions:
Heat the oil in a large saucepan over medium heat.
Toss the pork with chili powder and cumin in a mixing bowl. Spoon the seasoned pork into the saucepan in small batches. Cook and stir until browned. Transfer to a plate and cover.
Wipe the saucepan and return to the stovetop on medium heat. Place the onion and garlic into the saucepan and cook until softened. Pour tequila into the saucepan and return the meat to the pan. Add red peppers, orange juice and chipotle chilies. Bring to a boil then reduce heat to low and let simmer until the pork is tender.
Add the cannellini beans and cook for about 5 minutes. Add the masa flour mixture to thicken. Cook for another 5 minutes.
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