Chipotle Pork and Potato Chili
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 907.18 g bag frozen southern style hash brown potatoes, divided
- 14.79 ml olive oil
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 2.46 ml allspice
- 4.92 ml black pepper
- 2.46 ml cumin
- 2.46 ml ground cloves
- 14.79 ml mustard powder
- 4.92 ml turmeric
- 907.18 g coarsely ground pork
- 198.44 g can chipotle chiles in adobo, chopped fine
- 78.78 ml honey
- 118.29 ml slivered almonds
- 473.18 ml water
directions
- Return half of hash browns to freezer for another use. Cook remaining hash browns according to package directions.
- Heat olive oil in a large pot over medium-low heat. When oil is hot, add onion and garlic.
- Cook, stirring, until onions become translucent.
- Add spices and stir to mix well.
- When spices are fragrant, 1 or 2 minutes, add pork.
- Cook at medium-high heat until meat is no longer pink.
- Add honey, chipotles and vinegar; stir well.
- Add hash browns and almonds; stir again.
- Pour 2 cups water into pot and stir.
- When liquid in pot comes to boil, reduce heat, cover and cook for 30 to 45 minutes.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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