FRANKLIN, Tenn. — Norman home cook Sandi Sheppard’s Chipotle Pork and Corn Chili Verde recipe has been awarded a blue ribbon at Just A Pinch Recipes, a recipe and coupon social network for home cooks at www.justapinch.com.
“I wanted to created a totally different kind of chili than my family was used to and have them love it just as much,” Sheppard said.
Sheppard is one of 229 Norman residents sharing recipes with the social network.
Chipotle Pork and Corn Chili Verde
2 Tbsp. virgin olive oil
2 lbs. pork loin end roast, trim off fat
3 Tbsp. pork rub blend, divided
1 large sweet yellow onion
1 large jalapeño, fresh and diced
2 cups chicken stock
12 ozs. belgian white ale
30 ozs. diced tomatoes and green chiles with chili fixin’s
11 oz. can chipotle white corn, drained
15 oz. can white kidney beans, drained
1 Tbsp. chipotle chili powder
1 tsp. garlic powder
3 Tbsp. raw blue agave nectar
1 cup chopped cilantro, divided
Directions: Cut the pork into 1-inch cubes and place into a medium bowl. Add 2 tablespoons of pork rub and mix well to coat pork. Heat a large stock pot or dutch oven over medium-high heat and add olive oil.
When the oil begins to shimmer, add the pork and cook, stirring, for five minutes, or until nicely browned.
Add the onion and jalapeño and cook and stir for another five 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 three hours.
Makes about 4 quarts. To serve, ladle into serving bowls and garnish with remaining cilantro.