Ingredients:
1 can chipotle chili peppers in adobo sauce (7 oz) [Processed to sauce consistency]
5 tablespoons vegetable oil
1/2 pound carrots cut 1/4 to 1/2 dice
2 medium onions (abt. 1 lb) cut 1/4 to 1/2 dice
3 1/2 pounds boneless pork shoulder or country-style pork ribs - (to 4 lbs) trimmed, and
cut into 1/2 cubes (you may substitute combinations of chicken pieces)
1/2 pound dried Black-Eyed Peas, presoaked according to package directions and drained [Or blanched]
3 cups chicken broth or more as needed
2 cups canned tomato puree
1 1/2 teaspoons salt or to taste
1/4 cup sugar
Instructions:
In a blender or mini-food processor, puree the chipotle peppers and sauce until smooth. Set aside.
In a 6- to 8-quart pot, heat 2 tablespoons of the oil over medium heat. Add the carrots and onions and cook until the vegetables have softened and the onion just begins to turn golden brown, about 10 minutes.
While the vegetables are cooking, add about 3 tablespoons oil to a large skillet, enough to coat the bottom of the pan generously, and heat over medium-high heat. Add some of the diced pork, taking care not to crowd the meat in the pan. Sauté the meat until it is no longer pink in the middle. Transfer the meat to a large platter lined with paper towels to drain. Continue cooking the remaining pork in batches, adding additional oil as needed.
Transfer the cooked pork to the pot with the carrots and onions along with the chipotle puree, beans, chicken broth, tomato puree, salt and sugar. Stir to combine, adding more chicken broth if needed to fully cover the meat and vegetables. Bring the mixture to a boil, then immediately reduce the heat to low so the liquid just barely simmers. Simmer the chili until the meat is tender and the beans are fully cooked, 2-4 hours. Low & slow is always best!
This recipe yields 10 to 12 servings.
I sometimes use Chorizo Sausage for a portion of the Pork. Other times, I use a full pound of beans & cut back 1/2 pound on the pork. Depends upon my mood that day :-)
1 can chipotle chili peppers in adobo sauce (7 oz) [Processed to sauce consistency]
5 tablespoons vegetable oil
1/2 pound carrots cut 1/4 to 1/2 dice
2 medium onions (abt. 1 lb) cut 1/4 to 1/2 dice
3 1/2 pounds boneless pork shoulder or country-style pork ribs - (to 4 lbs) trimmed, and
cut into 1/2 cubes (you may substitute combinations of chicken pieces)
1/2 pound dried Black-Eyed Peas, presoaked according to package directions and drained [Or blanched]
3 cups chicken broth or more as needed
2 cups canned tomato puree
1 1/2 teaspoons salt or to taste
1/4 cup sugar
Instructions:
In a blender or mini-food processor, puree the chipotle peppers and sauce until smooth. Set aside.
In a 6- to 8-quart pot, heat 2 tablespoons of the oil over medium heat. Add the carrots and onions and cook until the vegetables have softened and the onion just begins to turn golden brown, about 10 minutes.
While the vegetables are cooking, add about 3 tablespoons oil to a large skillet, enough to coat the bottom of the pan generously, and heat over medium-high heat. Add some of the diced pork, taking care not to crowd the meat in the pan. Sauté the meat until it is no longer pink in the middle. Transfer the meat to a large platter lined with paper towels to drain. Continue cooking the remaining pork in batches, adding additional oil as needed.
Transfer the cooked pork to the pot with the carrots and onions along with the chipotle puree, beans, chicken broth, tomato puree, salt and sugar. Stir to combine, adding more chicken broth if needed to fully cover the meat and vegetables. Bring the mixture to a boil, then immediately reduce the heat to low so the liquid just barely simmers. Simmer the chili until the meat is tender and the beans are fully cooked, 2-4 hours. Low & slow is always best!
This recipe yields 10 to 12 servings.
I sometimes use Chorizo Sausage for a portion of the Pork. Other times, I use a full pound of beans & cut back 1/2 pound on the pork. Depends upon my mood that day :-)
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