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Chipotle Chili

Serves 4

1 Tablespoon oil
1 small onion, chopped
2 cloves garlic, chopped
1 1/4 lbs pork shoulder, cut into chunks
2 teaspoon pasilla chili powder
1 teaspoon ground cumin
1 small yellow or red pepper, chopped
2 Tablespoon 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 T water

Toppings (any or all of the following)
sour cream or plain yogurt
chopped cilantro
chopped green onions
grated jack cheese

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.

Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote WinePassport:Portugal.

Visit Amy Sherman's website Cooking with Amy.


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