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Author Notes: This is adapted from a recipe printed by the Washington Post while I was in law school. The chipotles give it quite the kick (which can be adjusted to your taste) and the pork and white beans are a little untraditional. Perfect for a Sunday afternoon of watching football (or commercials). Helpful hint - have your butcher do the cubing for you - makes this recipe must less labor intensive! —Stu37
onions - diced
stalks celery - diced
ounces can chipotle in adobo sauce
pound small white beans (I use navy)
cups Chicken Stock
pounds pork shoulder - cubed into 1" cubes
ounces can diced tomatoes (I use San Marzano)
- In a large dutch oven brown the pork cubes in oil over medium heat. Remove to paper towel lined plate to drain. You'll want to do this in batches to avoid over crowding the pan.
- Once all the pork is browned, put onions, carrots and celery in dutch oven and sweat for 10 – 15 minutes. If you have a red pepper lying around, feel free to add it to the pot - this recipe is pretty flexible.
- While the veggies are cooking, blend chipotles and their sauce in a food processor or blender.
- Once the veggies are translucent, add tomatoes, beans and browned pork. Cover with stock so that all of the items are submerged.
- Add chipotles to taste. Full disclosure - the entire 7oz can makes for a VERY spicy chili. Start small and work your way up, tasting as you go.
- Bring mixture to a boil and reduce to a simmer. Simmer on low partially covered for 1.5 to 2 hours until pork is very tender and beans are cooked. If necessary, you can add more stock if the liquid gets too low.
- Serve with a sharp shredded cheddar, sour cream and chopped green onions.