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Chipotle Pork Chili

Chipotle Pork Chili is both gluten free and low carb!
Course dinner
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings 4
Author Rachel Singer

Ingredients

  • 3 tablespoon olive oil, divided
  • 2 lbs boneless pork loin, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 6 cloves of garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon 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 teaspoon unsweetened cocoa powder
  • Lime juice, optional
  • Garnish with LA MORENA® Whole Jalapeños (28 oz can)

Instructions

  • Heat 2 tablespoon 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 tablespoon 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.