Paniolo Macadamia Nut and Chipotle Chili |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Chili Nation—Jane and Michael Stern. In Hawaii, cowboys are called paniolos. This chili is a co-mingling of a few Hawaiian ingredients with hot, smoky peppers. Quite different. Ingredients:
4 large dried ancho chiles |
4 dried chipotle chiles |
1 1/2 cups chicken broth |
1/2 cup whole macadamia nuts |
2 garlic cloves, minced |
1/4 cup chopped onion |
2 tablespoons vegetable oil |
2 lbs boneless pork, cubed |
1 tablespoon salt |
1 tablespoon chili powder |
2 teaspoons ground coriander |
1 (6 ounce) bag terra chips |
1 cup chopped fresh parsley |
Directions:
1. Put all the dried chiles in a large heatproof bowl; add boiling water to cover.
2. Let stand 30 minutes, then seed and stem them.
3. In a food processor, puree the chiles with 1/2 cup of chicken broth and the macadamia nuts; set aside.
4. In a large pot, saute the garlic and onion in the oil until soft.
5. Add in the pork; cook until browned; drain off any excess fat.
6. To the pork/onion mixture, add in the chile puree, salt, chili powder, coriander, and remaining 1 cup chicken broth.
7. Bring to boil; decrease heat to a slow simmer and cook, uncovered, stirring regularly, for 30 minutes.
8. To serve: place a handful of Terra chips in a bowl; ladle on the chili, and sprinkle it with parsley.
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