Best Chipotle Peach Pork Chili Recipes

PEACH CHIPOTLE SAUCE

Peach Chipotle Sauce image

Provided by Food Network

Time 1h40m

Yield 4 cups

Number Of Ingredients 11

Ingredients

1 (28-ounce) can crushed tomatoes
1 cup packed brown sugar
2 tablespoons molasses
3/4 cup chunky peach preserves
1/2 cup ketchup
1/4 cup chili sauce (Recommended: Heinz)
1/4 to 1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons rice vinegar
1/2 teaspoon chipotle chile powder
Salt

Steps:

In a large saucepan, stir together the tomatoes, sugar, molasses, 1/2 cup peach preserves. ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, rice vinegar, and chipotle powder. Simmer over medium heat until the sauce is thickened and flavors have blended, about 30 minutes.
Let the sauce cool slightly, about 10 minutes. Transfer the sauce to a blender with the remaining 1/4 cup peach preserves; season with salt to taste. Cool completely, then store in the refrigerator for up to 2 weeks.

SLOW-COOKER CHIPOTLE PORK CHOPS

Slow-Cooker Chipotle Pork Chops image

I love the tender texture of pork chops made in the slow cooker! The flavor of this sauce is similar to barbecue, but with a little extra kick. The crispy onions on top add an extra, delectable crunch. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

8 bone-in pork loin chops (7 ounces each)
1 small onion, finely chopped
1/3 cup chopped chipotle peppers in adobo sauce
1/4 cup packed brown sugar
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
TOPPINGS:
1 can (6 ounces) french-fried onions
1/4 cup minced fresh cilantro

Steps:

Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.

Nutrition Facts : Calories 408 calories, Fat 20g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 844mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.

CHUNKY CHIPOTLE PORK CHILI

Chunky Chipotle Pork Chili image

My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later-it's even better the second day. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 medium green pepper, chopped
1 small onion, chopped
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (16 ounces) red beans, rinsed and drained
1 cup beef broth
1/2 cup salsa
2 teaspoons ground cumin
2 teaspoons chili powder
2 cups shredded cooked pork
1/4 cup sour cream
Sliced jalapeno pepper, optional

Steps:

In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer., Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.

Nutrition Facts : Calories 340 calories, Fat 14g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 834mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 27g protein.

PEACH CHIPOTLE BBQ SAUCE

Peach Chipotle BBQ Sauce image

Don't know if it's 'correct' or authentic but it's good. Hubby had me make a batch to can. Of course, you can add as much or little chipotle as your palate desires. Next time, I plan to use prepared chili sauce instead of the ketchup.

Provided by Elmotoo

Categories Sauces

Time 55m

Yield 64 oz

Number Of Ingredients 11

Ingredients

2 (24 ounce) jars peaches, undrained
1 onion
1/2 cup molasses
1/4 cup brown sugar
2 tablespoons ketchup
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon chipotle chile in adobo
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon salt

Steps:

Combine all ingredients in food processor & puree.
Simmer in saucepan over medium low heat until reduced by 1/3. Taste for seasoning!

Nutrition Facts : Calories 20.8, Fat 0.1, Sodium 45.6, Carbohydrate 5.2, Fiber 0.3, Sugar 4.3, Protein 0.2

CHIPOTLE PORK CHILI

Chipotle Pork Chili image

This hearty pork dish gets a little kick from ground cumin, chipotle chili and diced tomatoes with green chilies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 5

Number Of Ingredients 9

Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, cut in half, then cut into 1/4-inch slices and slices separated
2 teaspoons finely chopped garlic
1 teaspoon salt
1 tablespoon ground cumin
1/8 teaspoon pepper
2 pounds pork boneless loin roast, cut into 1-inch pieces
1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce (from 7- to 11-ounce can)
3 cans (14.5 ounces each) diced tomatoes with green chilies, undrained

Steps:

Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasionally, until onions are softened.
Stir in salt, cumin, pepper and pork. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.
Stir in chipotle chili, adobo sauce and tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 35 to 40 minutes, stirring occasionally, until pork is no longer pink in center.

Nutrition Facts : Calories 400, Carbohydrate 16 g, Cholesterol 115 mg, Fiber 4 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1300 mg

CHIPOTLE PEACH PORK CHILI

Chipotle Peach Pork Chili image

This chili recipe may have a lot of ingredients, but well worth it. The combination of peaches and peppers give the chili a bright, sweet heat. This is an uncommon hearty chili that's perfect for a cold night. **The chipotle peach sauce can be made ahead of time.

Provided by Amy Freeze

Categories Chili

Time 2h

Number Of Ingredients 21

Ingredients

CHIPOTLE PEACH SAUCE
1 lb frozen peaches
1 pkg dried ancho chilis (2-3 oz bag)
1 pkg dried guijaro chilis (2-3 oz bag)
1/2 can(s) chipotle peppers in adobo
2 c water
4 clove garlic
1 medium onion-chopped
PORK CHILI
1 lb fresh ground pork-not sausage
1 Tbsp olive oil
1 c chopped onion
1 c chopped bell pepper
2 clove garlic-minced
15 oz canned pinto beans
15 oz canned kidney beans
28 oz crushed tomatoes
3 oz tomato paste
1 tsp ground cumin
1 tsp salt
4 c chipotle peach sauce

Steps:

1. SAUCE: Soak dried peppers in water for 30 minutes to an hour to soften. Remove stems from peppers. In a medium sized sauce pan, combine peaches, peppers, water, garlic, and onion. Bring to a boil. Reduce heat to medium. Cover and simmer for 30 minutes. With an immersion blender or traditional blender, puree peach & pepper mixture. Set aside.
2. CHILI: In a large pot, brown pork in olive oil over medium high heat. Reduce heat to medium. Add onion, bell pepper, and garlic. Saute 5 minutes or until onion becomes translucent. Be careful not to burn garlic. Add tomato paste and crushed tomatoes. Stir until tomato paste is incorporated. Add canned beans, spices, and chipotle-peach sauce. Cover and simmer over medium-low heat for 30 minutes, stirring frequently to prevent burning or sticking.