Too bad. Here’s another soup coming at you from our wonderful cooking demonstration. And, since it’s our blog, we can post whatever we want. =) But, even so – we hope you are still yearning for more soup recipes to keep you warm.
This Santa Fe Pork Chili is HOTTTTT (with five Ts hot). That adobo sauce is definitely spicy. But, it’s got really good flavor. I toned it down with sour cream and cheddar cheese. Ryan just ate it ’til the hair fell out of his head. And the pork was really divine.
Santa Fe Pork Chili
1 tbsp olive oil
2 white onions, cut into 1/4 inch wedges
2 tbsp garlic, minced
1 tsp salt
1 tbsp cumin
1/4 tsp black pepper
2 lb boneless pork loin roast, cut into 1-inch pieces (*Helpful hint: The meat counter at the local grocery should cut it up for you, if you ask. Just tell them that you want it for stew, and they will be happy to chop it up for you to your specifications. An added bonus is that my favorite meat man trimmed off all the fat too.)
2 chipotle chilis in adobo sauce, finely chopped (in the Mexican food area of the grocery)
less than 1 tsp adobo sauce from the chilis can (it is super spicy, so you can add more if you like it hotter)
3 cans diced tomatoes with green chilies, undrained
1-8.5 oz can corn, drained
1-15 oz can black beans, drained
Heat oil over medium heat.
Cook onions and garlic in oil, stirring occasionally until onions are softened.
Stir in salt, cumin, pepper and pork.
Cook 6-8 minutes until pork is lightly brown (*Helpful hint: Don’t cook too long. It doesn’t need to be completely cooked yet and if you cook too long, it won’t be as tender. Err on the side of pinkness.)
Stir in chipotle chilies, sauce, tomatoes, corn and black beans. Heat to boil and then reduce heat to low.
Cover and cook 30-35 minutes on low, stirring occasionally until pork is no longer pink in the center.