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Chunky Chipotle Pork Chili

2 teaspoons cooking oil
1 small onion -- chopped
4 cloves garlic -- minced (2 teaspoons)
12 ounces well-trimmed pork tenderloin -- cut into 3/4-inch cubes
2 teaspoons chili powder
2 teaspoons ground cumin
1 yellow or red sweet pepper -- cut into 1/2-inch chunks
1 cup beer or beef broth
1/2 cup picante sauce or salsa
1 tablespoons finely chopped chipotle chilies in adobe sauce -- (1-2)
1 16-ounce can red or pinto beans -- rinsed and drained
1/2 cup fat-free or light dairy sour cream
1/4 cup snipped cilantro

HEAT oil in a large saucepan over medium-high heat. Add onion and garlic; cook about 3 minutes or till tender. Toss pork with chili powder and cumin; add to saucepan. Cook and stir till pork is browned, about 3 minutes. Add sweet pepper, beer or beef broth, picante sauce or salsa, and chipotle chilies; bring to boiling. Simmer, uncovered, about 5 minutes or till pork is just tender. Add beans; heat through. Ladle into bowls; top with sour cream and cilantro. Makes 4 (1 cup) servings.

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