Chipotle Chili

By Texaschef11

Ingredients

• 1 Tablespoon oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 1/4 lbs pork butt or shoulder, cut into chunks
• 2 teaspoons pasilla chili powder
• 1 teaspoon ground cumin
• 1 small yellow or red pepper, chopped
• 2 Tablespoons tequila
• 1/2 cup orange juice
• 1 Tablespoon finely chopped chipotle chilies in adobo (or less if you don't like it hot!)
• 1 (16 oz.) can cannellini beans, drained
• 1 Tablespoon masa harina flour mixed with 2 Tablespoons water
• Toppings (any or all of the following)
• sour cream or plain yogurt
• chopped cilantro
• chopped green onions
• grated jack cheese

Preparation

Step 1

Heat oil in large saucepan over medium heat. Toss pork with chili powder and cumin; add to saucepan one batch at a time. Cook and stir until browned. Remove from pan and repeat until all the meat is browned. Add onion and garlic to the empty saucepan; cook until softened. Deglaze pan with the tequila. Return meat to the pan. Add the chopped peppers, orange juice and chipotles; bring to boiling. Lower heat and simmer, covered, about one hour or until pork is fork tender. Add beans; heat through and cook for a few minutes. Add the masa and water mixture to thicken. Cook another 5 minutes. Ladle into bowls; top with toppings as desired.