chipotle pork & corn chili verde

Name: Chipotle Pork & Corn Chili Verde
Prep time: 20 min
Cook time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoon(s) virgin olive oil; 2 pound(s) pork loin end roast, trim off fat; 3 tablespoon(s) pork rub blend (i used grill masters pork rub), divided; 1 large sweet yellow onion; 1 large jalapenos, fresh, diced; 2 cup(s) chicken stock; 12 ounce(s) belgian white ale; 30 ounce(s) diced tomatoes & green chilies with chili fixin's seasoning; 11 ounce(s) can chipotle white corn, drained; 15 ounce(s) can white kidney beans, drained; 1 tablespoon(s) chipotle chili powder; 1 teaspoon(s) garlic powder; 3 tablespoon(s) raw blue agave nectar; 1 cup(s) chopped cilantro, divided

(9 RATINGS)

2.30K Pinches 6 Photos

Sandi Sheppard

Norman, OK

Updated on Jan 3, 2012

I wanted to create a totally different kind of chili than my family was used to and have them love it just as much. I think I achieved that goal with this tasty pork and green chile dish, adding chipotle corn and white beans as complementary ingredients to this simple, easy-to-make chili!

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Blue Ribbon Recipe

This was a huge hit in the Test Kitchen! The heat sneaks up on you a bit, so be sure to adjust the ingredient amounts to suit your taste. Enjoy!

— The Test Kitchen

prep time 20 Min

cook time 3 Hr

method Stove Top

yield 6-8 serving(s)

Ingredients

2 tablespoons virgin olive oil
2 pounds pork loin end roast, trim off fat
3 tablespoons pork rub blend (i used grill masters pork rub), divided
1 large sweet yellow onion
1 large jalapenos, fresh, diced
2 cups chicken stock
12 ounces belgian white ale
30 ounces diced tomatoes & green chilies with chili fixin's seasoning
11 ounces can chipotle white corn, drained
15 ounces can white kidney beans, drained
1 tablespoon chipotle chili powder
1 teaspoon garlic powder
3 tablespoons raw blue agave nectar
1 cup chopped cilantro, divided

How To Make chipotle pork & corn chili verde

Step 1

Cut the pork into 1" cubes and place into a medium bowl and add 2 tablespoons of pork rub and mix well to coat all of the pork. Heat a large stock pot or dutch oven over medium-high heat and add the olive oil. When the oil begins to shimmer, add the pork and cook, stirring, for 5 minutes, or until nicely browned.

Step 2

Add the onion and jalapeño and cook and stir for another 5 minutes. Add the chicken stock, Ale, tomatoes, corn, beans, chili powder, garlic powder, agave and 2/3 cup cilantro. Mix well, cover and cook for 3 hours.
Step 3

Makes about 4 quarts or approximately six 1 and1/2 cup servings. To serve, ladle into serving bowls and garnish with remaining cilantro. Add your favorite crackers, tortilla chips or crusty bread on the side. Enjoy!
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