Hail to the chipotle chile pepper! Chipotles are smoked jalapenos and are commonly found in grocery stores, either as a powder in the spice aisle or in cans with aromatic adobo sauce in the ethnic foods aisle.
Home cook Sandi Sheppard adds flavor and flair to her pork chili recipe with these tantalizing chile peppers, along with fresh jalapenos and canned chipotle-spiked white corn. Fresh cilantro sprinkled on top cools it down.
See step-by-step photos of Sandi’s recipe plus thousands more from home cooks around the country at: www.justapinch.com/chiliverde
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch”…
Chipotle Pork & Corn Chili Verde
2 tbsp virgin olive oil
2 lb pork loin end roast, trim off fat
3 tbsp pork dry rub blend, divided
1 lg sweet yellow onion
1 lg jalapeno, diced
2 c chicken stock
12 oz Belgian white ale
30 oz can diced tomatoes & green chilies
11 oz can chipotle white corn, drained
15 oz can white kidney beans, drained
1 tbsp chipotle chile powder
1 tsp garlic powder
3 tbsp raw blue agave nectar
1 c chopped cilantro, divided
Cut pork into 1-in. cubes and place in medium bowl. Add 2 tbsp of pork rub and mix well to coat. Heat a large stock pot or Dutch oven over medium-high heat and add olive oil. When oil begins to shimmer, add pork and cook, stirring, for 5 min, or until nicely browned.
Add onion and jalapeño and cook, stirring often for another 5 min. Add chicken stock, ale, tomatoes, corn, beans, chile powder, garlic powder, agave and 2/3 cup cilantro. Mix well, cover and cook for 3 hours.
To serve, ladle into serving bowls and garnish with remaining cilantro. Add your favorite crackers, tortilla chips or crusty bread on the side. Enjoy!
“I wanted to create a totally different kind of chili than my family was used to…”