Paniolo Macadamia Nut and Chipotle Chili

Categories: Chili, Main Dish, Pork

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 ½ 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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