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Summer is the perfect time to explore new flavors and new adventures… so let’s rediscover more authentic flavor this season with LA MORENA®! Explore some of the recipe ideas on their site, or think about how you could incorporate some new flavors, ways of cooking, and possibilities into your own family’s meals.
So… much… flavor…
It’s only been over the last few years that I’ve ventured out of my comfort zone in the kitchen, but now I love exploring new flavors and scratching up new recipe ideas. Although these have become a staple in my home over the last couple of years, this recipe was a great opportunity to rediscover LA MORENA® Chipotle Peppers in Adobo and use them in a new way while simmering up this tender and flavorful Chipotle Pork Chili. What cooking possibilities would you explore with LA MORENA® — do any of the recipes on their site especially inspire you?
Ready to explore some more?
One other way to explore new opportunities? Enter below for your chance to win exciting prices that could help you discover new places!
#VivaLaMorenaSweepstakes(7/19 to 8/23)
Where are your summer adventures taking you?
My own summer adventures have mostly been closer to home this year. Recently, they took me over to my local Jewel-Osco — where I picked up a 7 oz can of LA MORENA® Chipotle Peppers in Adobo to create this slow-simmering smoky Chipotle Pork Chili recipe, as well as a 28 oz can of LA MORENA® Whole Jalapeños for garnish.
But, I don’t feel deprived (how could I? just look at this meaty & delicious chili!). There are always new things to explore, even in your own neighborhood. Coming soon: Check out where LA MORENA® is taking me this summer on Instagram!
So check out this smoky chipotle pork chili recipe, and see if it inspires you to give LA MORENA® Chipotle Peppers in Adobo a try for yourself: They really make the dish, here.
Chipotle Pork Chili
Ingredients
3 Tbsp olive oil, divided
2 lbs boneless pork loin, cut into bite-sized pieces
1 medium yellow onion, chopped
6 cloves of garlic, chopped
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
Sea salt, to taste
Black pepper, to taste
4 LA MORENA® Chipotle Peppers in Adobo from a 7 oz can, chopped
2 Tbsp adobo sauce from LA MORENA® Chipotle Peppers in Adobo from a 7 oz can, chopped
1 can of black beans, rinsed and drained
16 oz beef broth
6 oz can tomato paste
1 bay leaf
1 tsp unsweetened cocoa powder
Lime juice (optional)
Garnish with LA MORENA® Whole Jalapeños (28 oz can)
Directions
Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add pork and brown for 4-5 minutes a side, then remove to a separate bowl.
Drain excess liquid and add another Tbsp of olive oil to your pot. Reduce heat to medium, then add onion, garlic, oregano, smoked paprika, cumin, salt & pepper, LA MORENA® Chipotle Peppers in Adobo, and adobo sauce to the same pot and saute for about eight minutes until onions are starting to soften, stirring occasionally.
Add the browned pork back in, then stir in broth, tomato paste, beans, bay leaf, and cocoa powder. Bring the chili mixture to a boil, then reduce heat to low, cover, and simmer for two hours, stirring occasionally.
Remove bay leaf before serving, and squeeze in a little fresh lime juice, if desired. Garnish chili with LA MORENA® Whole Jalapeños, and serve with your favorite chili fixings.
This chili is so good, you guys
This Chipotle Pork Chili turned out both flavorful and tender… if I do say so myself! LA MORENA® has over 35 years of experience, so LA MORENA® Chipotle Peppers in Adobo really provided the authentic flavor I was looking for here. Flavorful family food is important to me, and this gluten free, low carb pork chili recipe will be entering our regular repertoire.
Chipotle Pork Chili, printable recipe
Chipotle Pork Chili
Ingredients
- 3 Tbsp olive oil, divided
- 2 lbs boneless pork loin, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 6 cloves of garlic, chopped
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- Sea salt, to taste
- Black pepper, to taste
- 4 LA MORENA® Chipotle Peppers in Adobo from a 7 oz can, chopped
- 2 Tbsp adobo sauce from LA MORENA® Chipotle Peppers in Adobo from a 7 oz can
- 1 can of black beans, rinsed and drained
- 16 oz beef broth
- 6 oz can tomato paste
- 1 bay leaf
- 1 tsp unsweetened cocoa powder
- Lime juice, optional
- Garnish with LA MORENA® Whole Jalapeños (28 oz can)
Instructions
- Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add pork and brown for 4-5 minutes a side, then remove to a separate bowl.
- Drain excess liquid and add another Tbsp of olive oil to your pot. Reduce heat to medium, then add onion, garlic, oregano, smoked paprika, cumin, salt & pepper, LA MORENA® Chipotle Peppers in Adobo, and adobo sauce to the same pot and saute for about eight minutes until onions are starting to soften, stirring occasionally.
- Add the browned pork back in, then stir in broth, tomato paste, beans, bay leaf, and cocoa powder. Bring the chili mixture to a boil, then reduce heat to low, cover, and simmer for two hours, stirring occasionally.
- Remove bay leaf before serving, and squeeze in a little fresh lime juice, if desired. Garnish chili with LA MORENA® Whole Jalapeños, and serve with your favorite chili fixings.
