CHIPOTLE PORK CHILI
This hearty pork dish gets a little kick from ground cumin, chipotle chili and diced tomatoes with green chilies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasionally, until onions are softened.
- Stir in salt, cumin, pepper and pork. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.
- Stir in chipotle chili, adobo sauce and tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 35 to 40 minutes, stirring occasionally, until pork is no longer pink in center.
Nutrition Facts : Calories 400, Carbohydrate 16 g, Cholesterol 115 mg, Fiber 4 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1300 mg
CHUNKY CHIPOTLE PORK CHILI
My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later-it's even better the second day. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer., Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.
Nutrition Facts : Calories 340 calories, Fat 14g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 834mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 27g protein.
CHIPOTLE PEACH PORK CHILI
This chili recipe may have a lot of ingredients, but well worth it. The combination of peaches and peppers give the chili a bright, sweet heat. This is an uncommon hearty chili that's perfect for a cold night. **The chipotle peach sauce can be made ahead of time.
Provided by Amy Freeze
Categories Chili
Time 2h
Number Of Ingredients 21
Steps:
- 1. SAUCE: Soak dried peppers in water for 30 minutes to an hour to soften. Remove stems from peppers. In a medium sized sauce pan, combine peaches, peppers, water, garlic, and onion. Bring to a boil. Reduce heat to medium. Cover and simmer for 30 minutes. With an immersion blender or traditional blender, puree peach & pepper mixture. Set aside.
- 2. CHILI: In a large pot, brown pork in olive oil over medium high heat. Reduce heat to medium. Add onion, bell pepper, and garlic. Saute 5 minutes or until onion becomes translucent. Be careful not to burn garlic. Add tomato paste and crushed tomatoes. Stir until tomato paste is incorporated. Add canned beans, spices, and chipotle-peach sauce. Cover and simmer over medium-low heat for 30 minutes, stirring frequently to prevent burning or sticking.
PEACH-CHILI PORK CHOPS
I found this recipe in my Good Housekeeping cookbook when I was looking for recipes I could use for blade pork chops, which are fairly inexpensive at my grocery store. This recipe will work with any cut of pork chop; thin chops shouldn't be used, however. I'd never made chops with this type of sauce, but I'm glad I tried it -- it's delicious!
Provided by TasteTester
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pour a small amount of olive or vegetable oil into a 10 or 12-inch skillet. If using onions, cook them over low heat until tender and set aside. Brown pork chops on both sides in same pan. Sprinkle chops with salt and pepper. Put onions back in pan.
- Add chicken broth, syrup from the can of peaches, 1/4 cup chili sauce and the lemon juice.
- Reduce heat to low. Cover and simmer for one hour. Skim fat from pan liquid. Place chops on a plate and cover. Meanwhile, increase heat to high and boil down the sauce to desired thickness. Add peach halves to sauce; pour sauce over pork chops and serve.
- (I don't add the peach halves to the sauce. I just serve them separately as fruit in a small dish for each person.).
Nutrition Facts : Calories 310, Fat 14.5, SaturatedFat 5, Cholesterol 75, Sodium 687.4, Carbohydrate 20.7, Fiber 2.5, Sugar 17.1, Protein 24.1
CUMIN-CRUSTED MONSTER PORK CHOP WITH PEACH CHIPOTLE SALSA
Provided by Chris Schlesinger
Categories Citrus Fruit Herb Onion Pork Backyard BBQ Dinner Peach Pork Chop Grill Grill/Barbecue Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (main course) servings
Number Of Ingredients 14
Steps:
- Make salsa
- In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
- Prepare grill
- If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.
- If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
- While grill is heating, coat chops
- Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.
- To cook chops using charcoal grill
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
- To cook chops using gas grill
- When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
CHUNKY PORK CHIPOTLE CHILI
A great and filling chili - adjust the chipotle chilis to your desired spiciness. Beef broth can be substituted for the beer if desired.
Provided by loof751
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onion. Mince the garlic. Cut the pepper into 1/2 inch chunks. Cut the pork into 3/4 inch cubes.
- Heat the oil in a large saucepan. Add onion and garlic and cook 3 minutes.
- Toss the pork cubes with the cumin and chili powder until well coated.
- Add the pork to the saucepan and cook until the pork is browned, about 3 minutes.
- Add the bell pepper, beer, picante sauce, and 1 tablespoon of the chipotle chilis. Bring the mixture to a boil. Simmer about 5 minutes or until pork is tender. Taste and add more chipotle if desired.
- Add the beans and heat through.
- Serve topped with sour cream and cilantro, if desired.
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