Chunky Chipotle Pork Chili
Perfect for using leftover shredded Mexican Pork (page 21), this tasty recipe can be made ahead, frozen and reheated. To me, it’s even better the second day. —Peter Halferty, Corpus Christi, TX Prep: 15 min. • Cook: 20 min. Makes: 4 servings
1 medium green
pepper, chopped
1 small onion, chopped 1 chipotle pepper in adobo
sauce, finely chopped 1 Tbsp. canola oil 3 garlic cloves, minced 1 can (16 oz.) red beans, rinsed and drained 1 cup beef broth 1/2 cup salsa 2 tsp. ground cumin 2 tsp. chili powder 2 cups shredded cooked pork 1/4 cup sour cream
Sliced jalapeno pepper, optional
1. In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer.
2. Add beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce the heat; simmer, uncovered, until thickened, about 10 minutes. Add the pork; heat through. Serve with sour cream and, if desired, jalapeno slices. Freeze option: Cool chili and transfer to freezer containers. Freeze for up to 3 months. To use, thaw in refrigerator. Transfer chili to a large saucepan; heat through, adding water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.
1 cup: 340 cal., 14g fat (4g sat. fat), 73mg chol., 834mg sod., 24g carb.
(3g sugars, 7g fiber), 27g pro.