1 hr 15 mins
The original recipe simply lists a 7 ounce can of chipotles - I personally have never added the entire can, but use between 3 and 5 depending on who's home and eating supper that night.
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Units: US | Metric
- 1 (32 ounce) bag frozen southern style hash brown potatoes, divided
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon allspice
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cloves
- 1 tablespoon mustard powder
- 1 teaspoon turmeric
- 2 lbs coarsely ground pork
- 1 (7 ounce) can chipotle chiles in adobo, chopped fine
- 1/3 cup honey
- 1/2 cup slivered almonds
- 2 cups water
- 1Return half of hash browns to freezer for another use. Cook remaining hash browns according to package directions.
- 2Heat olive oil in a large pot over medium-low heat. When oil is hot, add onion and garlic.
- 3Cook, stirring, until onions become translucent.
- 4Add spices and stir to mix well.
- 5When spices are fragrant, 1 or 2 minutes, add pork.
- 6Cook at medium-high heat until meat is no longer pink.
- 7Add honey, chipotles and vinegar; stir well.
- 8Add hash browns and almonds; stir again.
- 9Pour 2 cups water into pot and stir.
- 10When liquid in pot comes to boil, reduce heat, cover and cook for 30 to 45 minutes.
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Nutritional Facts for Chipotle Pork and Potato Chili
Serving Size: 1 (324 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 446.4
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 4.5 g
- Cholesterol 97.4 mg
- Sodium 95.1 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 3.0 g
- Sugars 12.6 g
- Protein 37.6 g
The following items or measurements are not included:
chipotle chiles in adobo