Chipotle Peach Pork Chili Recipes

CHUNKY CHIPOTLE PORK CHILI

Steps:

• In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer., Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.

CHIPOTLE PORK CHILI

Steps:

• Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasionally, until onions are softened.
• Stir in salt, cumin, pepper and pork. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.
• Stir in chipotle chili, adobo sauce and tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 35 to 40 minutes, stirring occasionally, until pork is no longer pink in center.

CHUNKY PORK CHIPOTLE CHILI

Steps:

• Chop the onion. Mince the garlic. Cut the pepper into 1/2 inch chunks. Cut the pork into 3/4 inch cubes.
• Heat the oil in a large saucepan. Add onion and garlic and cook 3 minutes.
• Toss the pork cubes with the cumin and chili powder until well coated.
• Add the pork to the saucepan and cook until the pork is browned, about 3 minutes.
• Add the bell pepper, beer, picante sauce, and 1 tablespoon of the chipotle chilis. Bring the mixture to a boil. Simmer about 5 minutes or until pork is tender. Taste and add more chipotle if desired.
• Add the beans and heat through.
• Serve topped with sour cream and cilantro, if desired.

PEACH CHIPOTLE SAUCE

Steps:

• In a large saucepan, stir together the tomatoes, sugar, molasses, 1/2 cup peach preserves. ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, rice vinegar, and chipotle powder. Simmer over medium heat until the sauce is thickened and flavors have blended, about 30 minutes.
• Let the sauce cool slightly, about 10 minutes. Transfer the sauce to a blender with the remaining 1/4 cup peach preserves; season with salt to taste. Cool completely, then store in the refrigerator for up to 2 weeks.

PEACH-CHILI PORK CHOPS

Steps:

• Pour a small amount of olive or vegetable oil into a 10 or 12-inch skillet. If using onions, cook them over low heat until tender and set aside. Brown pork chops on both sides in same pan. Sprinkle chops with salt and pepper. Put onions back in pan.
• Add chicken broth, syrup from the can of peaches, 1/4 cup chili sauce and the lemon juice.
• Reduce heat to low. Cover and simmer for one hour. Skim fat from pan liquid. Place chops on a plate and cover. Meanwhile, increase heat to high and boil down the sauce to desired thickness. Add peach halves to sauce; pour sauce over pork chops and serve.
• (I don't add the peach halves to the sauce. I just serve them separately as fruit in a small dish for each person.).

CHIPOTLE PEACH SALSA WITH CILANTRO

Steps:

• In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.

PEACH-CHIPOTLE BABY BACK RIBS

Steps:

• Preheat oven to 325°. In a small bowl, combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, until ribs are tender, 2-1/2 to 3 hours., Meanwhile, place peaches in a blender; cover and process until smooth. In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 12-15 minutes. Add brown sugar, chipotle peppers, adobo sauce, vinegar, mustard and peach puree; bring to a boil. Reduce the heat; simmer, uncovered, until slightly thickened, 25-30 minutes., Drain ribs. Grill ribs, pork side down, covered, on an oiled rack over medium heat until browned, 5-7 minutes. Turn ribs; brush with 2 cups sauce. Cook 5-7 minutes. Serve with remaining sauce.