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Thursday, December 28, 2006

Cooking With Amy


Brrrrr! It's cold outside! With
friends and family coming over
at all hours it's great to have
a pot of chili on the stove. As
with most chili recipes this
one just gets better the next day.
Chipotle Chili
4 servings


1 T oil
1 small onion, chopped
2 cloves garlic, chopped
1 1/4 lbs pork cut into chunks
2 t pasilla chili powder
1 t ground cumin
1 small yellow or red
pepper, chopped
2 T tequila
1/2 cup orange juice
1 T finely chopped chipotle chilies in adobo
(or less if you don't like it hot!)
1 (16 oz.) can cannellini beans, drained
1 T masa harina flour mixed with 2 T water

Toppings (any or all of the following)
sour cream or plain yogurt
chopped cilantro
chopped green onions
grated jack cheese

Heat oil in large saucepan over medium heat. Toss pork
with chili powder and cumin; add to saucepan one batch
at a time. Cook and stir until browned. Remove from
pan and repeat until all the meat is browned. Add
onion and garlic to the empty saucepan; cook until
softened. Deglaze pan with the tequila. Return meat to
the pan. Add the chopped peppers, orange juice and
chipotles; bring to boiling. Lower heat and simmer,
covered, about one hour or until pork is fork tender.
Add beans; heat through and cook for a few minutes.
Add the masa and water mixture to thicken. Cook
another 5 minutes. Ladle into bowls; top with toppings
as desired.
For more of Amy's recipes you can visit her at Cooking With Amy: A Food Blog.

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