Paniolo Macadamia Nut and Chipotle Chili

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put all the dried chiles in a large heatproof bowl; add boiling water to cover.
  • Let stand 30 minutes, then seed and stem them.
  • In a food processor, puree the chiles with ½ cup of chicken broth and the macadamia nuts; set aside.
  • In a large pot, saute the garlic and onion in the oil until soft.
  • Add in the pork; cook until browned; drain off any excess fat.
  • To the pork/onion mixture, add in the chile puree, salt, chili powder, coriander, and remaining 1 cup chicken broth.
  • Bring to boil; decrease heat to a slow simmer and cook, uncovered, stirring regularly, for 30 minutes.
  • To serve: place a handful of Terra chips in a bowl; ladle on the chili, and sprinkle it with parsley.
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