Chipotle Pork and Potato Chili |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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The original recipe simply lists a 7 ounce can of chipotles - I personally have never added the entire can, but use between 3 and 5 depending on who's home and eating supper that night. Ingredients:
1 (32 ounce) bag frozen southern style hash brown potatoes, divided |
1 tablespoon olive oil |
1 medium onion, chopped |
2 garlic cloves, finely chopped |
1/2 teaspoon allspice |
1 teaspoon black pepper |
1/2 teaspoon cumin |
1/2 teaspoon ground cloves |
1 tablespoon mustard powder |
1 teaspoon turmeric |
2 lbs coarsely ground pork |
1 (7 ounce) can chipotle chiles in adobo, chopped fine |
1/3 cup honey |
1/2 cup slivered almonds |
2 cups water |
Directions:
1. Return half of hash browns to freezer for another use. Cook remaining hash browns according to package directions.
2. Heat olive oil in a large pot over medium-low heat. When oil is hot, add onion and garlic.
3. Cook, stirring, until onions become translucent.
4. Add spices and stir to mix well.
5. When spices are fragrant, 1 or 2 minutes, add pork.
6. Cook at medium-high heat until meat is no longer pink.
7. Add honey, chipotles and vinegar; stir well.
8. Add hash browns and almonds; stir again.
9. Pour 2 cups water into pot and stir.
10. When liquid in pot comes to boil, reduce heat, cover and cook for 30 to 45 minutes.
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