Monthly Recipes

Chipotle Pork Chili

June 2017
Category: Main Course  Paleo  Gluten Free  Dairy Free  

Serves 4


2 TB Avocado Oil, divided
1 Onion, diced
4 cloves Garlic, minced
2 lbs Pork Tenderloin, cut into 1/2 inch cubes
1 TB Chipotle Chili Powder (or smoked paprika)
2 tsp Cumin
2 tsp Garlic Powder
2 tsp Paprika (elminate if using smoked paprika and add 2 tsp of mild chili powder)
1 tsp Salt
3 Bell Pepper, diced
4 cups Beef Broth (or 1 can of beer and 3 cup of broth for non Paleo version)
28 oz Crushed Tomatoes
2 TB Tomato Paste
2 TB Cider Vinegar
1 can pinto beans (eliminate for Paleo version)
Salt to taste
Cilantro, Avocado, Cheese, Sour Cream, Green Onions as optional garnish

Mix spices together in a small dish. Toss cubed pork in just enough mixture to coat and let sit while you prepare your vegetbales. Heat 1/2 the oil in a large pot over medium high heat, add pork and brown well on all sides. Remove and set aside. Reduce heat to medium, add remining oil and onions and saute for 2-3 minutes. Add garlic and saute for 1 minute. If you have any remaining spice blend add this in now along with the tomato paste. Let cook stirring frequently for 1 minute. Add beer if using and let reduce for approximately 3-5 minutes. Add tomatoes and broth, vinegar and put pork back in. Bring to a simmer and let cook uncovered for 10 minutes. Add in peppers and beans (if using) and cook a further 5 until peppers are just tender. Taste for seasoning, add more salt if needed. 

Garnish with cilantro, green onions and avocado or if dairy isn't an issue, sour cream and cheese are a delicious! 

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