Thank you Sprouts Farmers Market and Simply Organic for sponsoring this recipe.
We’re so close to perfect fall weather in the Valley. I can feel the cool temperatures early in the day and late at night, which means I’m in full chili mode. As a native of Texas, I appreciate a hearty bowl of perfectly seasoned beef that’s been cooked long and slow to create tender bites of meat. These days I might as well call myself an Arizonan though because I’ve lived in the state for some time and have grown to love regional flavors. For that reason, today’s recipe utilizes my Texas chili making knowledge to share a bold meal symbolic of the state I live in now. It is a roasted pepper pork chili with cilantro lime cream.
I ventured to Sprouts Farmers Market to pick up everything, including a pork shoulder that is fresh and 100% vegetarian fed. I’m easily a fan of their butcher shop because I know I’m always going to get quality meats that contain no enhancers and are never frozen. The result? Tender and flavorful food. I also picked up a packet of Simply Organic Southwest Taco Simmer Sauce. It was my first time using the sauce, and it delivered on flavor and heat. I need and expect a kick for sure when I eat chili. The simmer sauce worked extremely well with the homemade roasted peppers and chipotle peppers. Of course, I had to balance it with a bit of dairy to cool it down. It’s such an amazing pot of chili. I hope you’ll give it a try. After reading the recipe, make sure to scroll down to the bottom for a surprise.
- 4 Anaheim chile peppers
- 3 jalapenos, plus extra sliced for garnish
- 2½ pounds pork shoulder bone-in
- 1 yellow onion, chopped
- 6 cloves garlic, crush and skins removed
- 1 chipotle pepper in adobo sauce, chopped
- 3 cups chicken stock
- 1 packet Simply Organic Southwest Taco Simmer Sauce
- 1 tbsp corn starch
- 1 can sweet corn, drained and rinsed
- 1 cup sour cream
- juice of 2 limes
- ½ cup cilantro, chopped plus extra for garnish
- ½ red onion, sliced for garnish (optional: pickle with the juice of 2 limes, 1 tsp. sugar and ¼ tsp. salt for 3 hours)
- Place the Anaheim chile peppers and jalapenos on a baking sheet and broil in the oven on high. When dark spots appear, flip the peppers and continue roasting until the other side has dark spots. Transfer to a paper bag, close and allow to sit at room temperature for 15 minutes. Remove from the bag, peel skins from the peppers, discard of the stems and seeds and dice; set aside.
- Remove the bone from the pork shoulder and dice into ½-inch pieces.
- Coat a large pot with nonstick spray and heat on medium-high. Add the onions and garlic. Cook until the onions are translucent.
- Add the pork and cook until lightly brown.
- Add the roasted peppers, chipotle pepper, chicken stock, Simply Organic Southwest Taco Simmer Sauce. Stir, reduce the heat to low and cover. Simmer for 1 hour.
- Once the pork is tender, add ⅓ cup of the chili sauce to a bowl and mix with corn starch. Stir the mix into the chili and allow to simmer until it thickens. Stir in the corn.
- Prepare the cream by mixing together sour cream, lime juice and cilantro.
- Serve the chili with a dollop of cream, cilantro, sliced jalapenos and red onions.
If you like this recipe and want more chili to try, you should visit this link. There are eight more great ones to consider and a contest too that might have you enjoying a bundle of Simply Organic spices, apron and crockpot, plus a $50 Sprouts gift card. All you have to do is vote for your favorite chili by Friday, October 13, 2017. Good luck!