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Root Beer BBQ Sauce
Drink American

Root Beer BBQ Sauce

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Mix root beer, ketchup, orange juice, Worcestershire sauce, molasses, ginger, paprika, chile powder, garlic powder, onion powder, and pepper flakes together in a saucepan; bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.

By maryyyy

Chipotle Honey Roasted Peanuts
Appetizer

Chipotle Honey Roasted Peanuts

4.6

Prep
15 min
Cook
35 min
Total
170 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  2. 2 Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
  3. 3 Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

By noogie01

Cajun Sugared Peanuts
Appetizer

Cajun Sugared Peanuts

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid.
  3. 3 Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer.
  4. 4 Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.

By Heather Mays

Jan's Chipotle Roasted Sweet Potatoes
Dinner

Jan's Chipotle Roasted Sweet Potatoes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Toss sweet potatoes and butter together in a large bowl.
  3. 3 Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
  4. 4 Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

By What's for dinner, mom?

Chipotle Crusted Pork Tenderloin
Dinner Mexican

Chipotle Crusted Pork Tenderloin

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat grill for medium-high heat.
  2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

Chipotle Lemon Bars
Dessert

Chipotle Lemon Bars

4.0

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.
  2. 2 Combine 2 cups flour, butter, 1/2 cup confectioners' sugar, and 1/2 teaspoon chipotle chile powder in a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared pan.
  3. 3 Bake in preheated oven for 30 minutes, or until firm and golden. Remove from oven and allow to cool at least 20 minutes in the pan.
  4. 4 Reduce the oven temperature to 325 degrees F (165 degrees C).
  5. 5 In a small bowl, whisk together the preserves and 1/2 teaspoon chipotle chile powder; spread over the cooled crust. Whip eggs with a wire whisk until foamy. Beat in sugar, lemon juice, and salt until the sugar has dissolved. Sift together 1/3 cup flour and baking powder; whisk into eggs until smooth. Pour onto the preserve-topped crust.
  6. 6 Bake in preheated oven an additional 35 to 40 minutes, until the center of the egg mixture has set. Sift together 1/3 cup confectioners' sugar with 1/2 teaspoon chipotle powder, and sprinkle over hot lemon bars. Cool completely before cutting into bars.

By Crystal McChesney

Sweet and Sassy Hash Browns
Breakfast American

Sweet and Sassy Hash Browns

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a nonstick skillet over medium-high heat. Add sweet potatoes and onion; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
  2. 2 Stir in brown sugar, garlic powder, and chipotle chile powder; cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Flip; cook until browned on other side.

By CookinNurse

Spanish Farro
Dinner

Spanish Farro

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.
  3. 3 Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.
  4. 4 Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

By John Mitzewich

Chile Sweet and Sour Sauce

Chile Sweet and Sour Sauce

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine brown sugar, chile sauce, grape jelly, mustard, vinegar, soy sauce, honey, salt, and chipotle powder in a saucepan over medium-low heat. Cook, whisking well until brown sugar and jelly are dissolved, about 5 minutes. Bring just to a boil; remove from heat. Add cornstarch; whisk sauce until smooth and thickened.

By EBWhittaker

Alabama White Sauce
American

Alabama White Sauce

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, mustard, horseradish, garlic powder, salt, pepper, chipotle pepper, paprika, and cayenne pepper in a bowl. Whisk until thoroughly combined. Let sit for 1 hour before using.

By Brian Genest

One-Pan Sour Cream Chicken Enchilada Skillet
Dinner

One-Pan Sour Cream Chicken Enchilada Skillet

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
  2. 2 Stir green chiles, olives, salt, oregano, and chile powder into the sauce. Add chicken and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
  4. 4 Stir sour cream into the sauce. Return chicken to the skillet. Add tortilla pieces. Stir until combined and top with cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

By Brook

Zesty Broiled Chicken Thighs
Dinner

Zesty Broiled Chicken Thighs

4.0

Prep
25 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
  2. 2 Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
  3. 3 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
  4. 4 Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
  5. 5 Remove chicken pieces to a serving platter.

By Bibi

Bacon Snack Mix
Appetizer

Bacon Snack Mix

5.0

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.
  3. 3 Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.
  4. 4 Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.
  5. 5 Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.
  6. 6 Pour snack mix into a thin, even layer on the prepared baking pans.
  7. 7 Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.
  8. 8 Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

By brianinbowlinggreen

Spicy Ranch Party Mix
Appetizer

Spicy Ranch Party Mix

4.8

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 2 Melt butter in a small saucepan. Add Worcestershire sauce, minced garlic, dill, parsley, chives, salt, garlic powder, and chipotle powder. Remove from heat.
  3. 3 Place wheat, rice, and corn cereal squares in a large bowl. Add nuts. Stir in the seasoned butter. Spread mixture evenly on the prepared baking sheet.
  4. 4 Bake in the preheated oven, stirring once halfway through, until toasted and fragrant, about 1 hour. Let cool before serving.

By Ashley Baron Rodriguez

Spicy Chile Chicken Fritters
Dinner

Spicy Chile Chicken Fritters

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
  2. 2 Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
  3. 3 Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
  4. 4 Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.

By Bibi

Spice-Rubbed Chicken Leg Quarters
Dinner

Spice-Rubbed Chicken Leg Quarters

4.8

Prep
20 min
Cook
80 min
Total
220 min

Instructions

  1. 1 Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
  2. 2 Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
  3. 3 Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
  4. 4 Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
  5. 5 Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
  6. 6 Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
  7. 7 Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
  8. 8 Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
  9. 9 Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Tiffany

Chili Lime Chicken
Dinner Mexican

Chili Lime Chicken

4.3

Prep
10 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
  2. 2 Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
  5. 5 Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

By Larry Dean

Simple Instant Pot Beef Chili
Dinner Mexican

Simple Instant Pot Beef Chili

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Sweet Potato Oven Fries & Three Dips
Appetizer

Sweet Potato Oven Fries & Three Dips

Prep
Cook
Total

Instructions

  1. 1 For fries, preheat oven to 400 degrees F.
  2. 2 Lightly oil rimmed baking sheet, wiping up any excess oil with paper towel.
  3. 3 Place prepared baking sheet in rack in third part of the oven. Toss sweet potatoes with vegetable oil and salt in medium bowl.
  4. 4 Place sweet potato wedges, in a single layer, on heating baking sheet. Bake 15 minutes or until develops a nice golden brown crust.
  5. 5 Turn potatoes over using a spatula and bake an additional 10-15 minutes until potatoes are crisp and have browned.
  6. 6 Caramelized Onion Dip: For dip, while potatoes bake, in saute pan over medium heat, melt butter.
  7. 7 Add brown sugar and onions. Cook until onions have caramelized. Puree caramelized onions, applesauce and sour cream in blender or food processor.
  8. 8 Can be served warm or cold with fries.
  9. 9 Chipotle Ketchup Dip: Whisk together applesauce, ketchup, mayonnaise, and spices. Serve cold or warm as dip for sweet potato fries.
  10. 10 Mustard Dipping Sauce: Whisk together applesauce, mustard, syrup, and molasses. Serve cold or warm as dip for sweet potato fries.

By Mott's

Chicken Breasts with Chipotle Green Onion Gravy
Dinner American

Chicken Breasts with Chipotle Green Onion Gravy

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place chicken breast halves between 2 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness. Season with salt and pepper.
  2. 2 Heat olive oil in a large skillet over high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts in hot oil until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
  3. 3 Melt butter in the same skillet. Stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan. Cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
  4. 4 Stir in green onions and chipotle chile powder.
  5. 5 Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

By John Mitzewich

Bourbon Mango Pulled Pork
Dinner American

Bourbon Mango Pulled Pork

4.7

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
  2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
  4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Always A Winner Grilled Chicken
Dinner

Always A Winner Grilled Chicken

4.4

Prep
25 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
  3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.

By Lily'sMama

Hearty Chipotle Bison Chili
Dinner

Hearty Chipotle Bison Chili

1.0

Prep
20 min
Cook
42 min
Total
62 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
  2. 2 Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
  3. 3 Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

By Megan Mason

Shrimp Primavera with Goat Cheese
Dinner Italian

Shrimp Primavera with Goat Cheese

4.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  3. 3 Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

By Luna's Mom

Flat Iron Steak with Three Pepper Rub
Dinner American

Flat Iron Steak with Three Pepper Rub

4.6

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  3. 3 Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

By Danny Jaye

Brown Sugar-Pineapple Pork Chops
Dinner American

Brown Sugar-Pineapple Pork Chops

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
  2. 2 Pat pineapple rings dry.
  3. 3 Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
  4. 4 Pat pork chops dry and lightly season both sides with salt and pepper.
  5. 5 Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. 6 Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

By Culinary Envy

Pork Carnitas with Cilantro Tomatillo Sauce
Dinner Mexican

Pork Carnitas with Cilantro Tomatillo Sauce

4.5

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Cut pork into 1-inch cubes; season with salt and pepper.
  2. 2 Heat oil in a large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder, and chipotle chile powder; sauté until browned, 3 to 5 minutes.
  3. 3 Add enough water to barely cover pork; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove the lid and continue to simmer until liquid has evaporated, about 45 minutes.
  4. 4 Combine chopped tomatillos, tomatoes, and cilantro in a small bowl.
  5. 5 Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

By Mazola