City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Chipotle Peanut Pork Chili
Mar/Apr 2008
You could argue that this isn’t really chili because it doesn’t contain beans, and you might be right. It was inspired though by the Georgia Chili in Jane & Michael Stern’s classic cookbook Chili Nation, which doesn’t have beans either, and it still made the cut. Who are we to argue with Jane and Michael?

1 pork tenderloin
Canola or olive oil, for cooking
1 small onion
2 garlic cloves, crushed
1 14-oz can diced tomatoes
2 c. tomato sauce
1/2 c. all-natural peanut butter
1 - 2 chipotles en abodo, finely chopped
1 t. cumin
1 t. coriander
Salt and pepper to taste
Steamed rice

Preheat the oven to 350°F. Brown the pork tenderloin well in a drizzle of olive or canola oil in an oven-proof skillet on medium-high heat. Pop the skillet in the oven and roast the tenderloin for 15 to 20 minutes, or until just cooked through. Remove from the oven and keep warm.

Meanwhile, cook the onion and garlic in another drizzle of oil in a medium pot on medium heat for about 5 minutes, or until translucent. Add the tomatoes, tomato sauce, peanut butter, chipotles, cumin, coriander, and salt and pepper. Simmer for 10 to 15 minutes. Slice the pork tenderloin about ¼” thick and add to the pot. Heat through and serve over rice. Serves 4.