Paniolo Macadamia Nut And Chipotle Chili Recipe

Name: Paniolo Macadamia Nut And Chipotle Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large dried ancho chiles; 4 dried chipotle chiles; 1 1/2 cups chicken broth; 1/2 cup whole macadamia nuts; 2 garlic cloves, minced; 1/4 cup chopped onion; 2 tablespoons vegetable oil; 2 lbs boneless pork, cubed; 1 tablespoon salt; 1 tablespoon chili powder; 2 teaspoons ground coriander; 1 (6 ounce) bag terra chips; 1 cup chopped fresh parsley

Servings: persons

4 large dried ancho chiles
4 dried chipotle chiles
1 1/2 cups chicken broth
1/2 cup whole macadamia nuts
2 garlic cloves, minced
1/4 cup chopped onion
2 tablespoons vegetable oil
2 lbs boneless pork, cubed
1 tablespoon salt
1 tablespoon chili powder
2 teaspoons ground coriander
1 (6 ounce) bag terra chips
1 cup chopped fresh parsley

1
Put all the dried chiles in a large heatproof bowl; add boiling water to cover.
2
Let stand 30 minutes, then seed and stem them.
3
In a food processor, puree the chiles with 1/2 cup of chicken broth and the macadamia nuts; set aside.
4
In a large pot, saute the garlic and onion in the oil until soft.
5
Add in the pork; cook until browned; drain off any excess fat.
6
To the pork/onion mixture, add in the chile puree, salt, chili powder, coriander, and remaining 1 cup chicken broth.
7
Bring to boil; decrease heat to a slow simmer and cook, uncovered, stirring regularly, for 30 minutes.
8
To serve: place a handful of Terra chips in a bowl; ladle on the chili, and sprinkle it with parsley.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large dried ancho chiles, 4 dried chipotle chiles, 1 1/2 cups chicken broth, 1/2 cup whole macadamia nuts, and more.

Yes, Paniolo Macadamia Nut And Chipotle Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paniolo Macadamia Nut And Chipotle Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions