Lean pork tenderloin cooks up tender in just 5 minutes, yet delivers simmered-all-day flavor. That's good news for times when you need a robust, warming meal at short notice on a cold winter day.
The recipe for this pork chili is among 100 featured in Better Homes and Gardens' "All-Time Favorites Soups and Stews," $4.99, a Meredith special interest publication. Included among the 100 are other chilies, chowders, stews and slow-cooker comfort foods.
This pork chili, which takes only 30 minutes from start to finish, is rated 4 on a 5-point scale from mild to hot (5 is the hottest).
Chunky Chipotle Pork Chili
1 small onion, chopped
2 teaspoons bottled minced garlic (4 cloves)
1 tablespoon cooking oil
12 ounces pork tenderloin, cut into 3/4-inch cubes
2 teaspoons chili powder
2 teaspoons ground cumin
1 yellow or red sweet pepper, cut into 1/2-inch pieces
1 cup beer or beef broth
1/2 cup bottled picante sauce or salsa
1 to 2 tablespoons finely chopped canned chipotle chili pepper in adobo sauce (see note)
15-ounce can small red beans or pinto beans, rinsed and drained
1/2 cup dairy sour cream
Fresh cilantro or flat-leaf parsley sprigs (optional)
In a large saucepan, cook onion and garlic in hot oil over medium-high heat about 3 minutes or until tender. Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown. Add sweet potato, beer or beef broth, picante sauce or salsa, and chipotle chili pepper. Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or until pork is tender. Stir in beans; heat through. Serve with sour cream. If desired, garnish with cilantro or parsley.
Makes 4 main-dish servings.
Note: When handling hot chili peppers, wear plastic or rubber gloves to prevent skin burns.