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Prep 20min
Total1hr10min
Servings5
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Ingredients
1
tablespoon olive or vegetable oil
2
medium onions, cut in half, then cut into 1/4-inch slices and slices separated
2
teaspoons finely chopped garlic
1
teaspoon salt
1
tablespoon ground cumin
1/8
teaspoon pepper
2
pounds pork boneless loin roast, cut into 1-inch pieces
1
chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce (from 7- to 11-ounce can)
3
cans (14.5 ounces each) diced tomatoes with green chilies, undrained
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Steps
1
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.
2
Stir in salt, cumin, pepper and pork. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.
3
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.
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Warm flour tortillas make great dippers for this rich, smoky chili. A fresh vegetable plate of carrot, jicama and cucumber sticks and a creamy dip make a cooling side dish.
Laced with chipotle chilies for smoky kicks, this chili begs for a topper of sour cream and a few slices of fresh avocado.
Chipotle chilies are dried smoked jalapeño chilies. They can be purchased dried, pickled or in adobo sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Calories from Fat
160
Total Fat
18g
Saturated Fat
5g
Cholesterol
115mg
Sodium
1300mg
Total Carbohydrate
16g
Dietary Fiber
4g
Protein
43g
% Daily Value*:
Iron
22%
22%
Exchanges:
1 Starch; 6 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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