CHIPOTLE PORK & CORN CHILI VERDE

Chipotle Pork & Corn Chili Verde image

Provided by Sandi Sheppard

Categories Chili

Time 3h20m

Number Of Ingredients 14

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2 Tbsp virgin olive oil
2 lb pork loin end roast, trim off fat
3 Tbsp pork rub blend (i used grill masters pork rub), divided
1 large sweet yellow onion
1 large jalapenos, fresh, diced
2 c chicken stock
12 oz belgian white ale
30 oz diced tomatoes & green chilies with chili fixin's seasoning
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 c chopped cilantro, divided

Steps:

1. Cut the pork into 1" cubes and place into a medium bowl and add 2 tablespoons of pork rub and mix well to coat all of the pork. Heat a large stock pot or dutch oven over medium-high heat and add the olive oil. When the oil begins to shimmer, add the pork and cook, stirring, for 5 minutes, or until nicely browned.
2. Add the onion and jalapeño and cook and stir for another 5 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 3 hours.
3. Makes about 4 quarts or approximately six 1 and1/2 cup servings. To serve, ladle into serving bowls and garnish with remaining cilantro. Add your favorite crackers, tortilla chips or crusty bread on the side. Enjoy!