Chipotle Peanut Pork Chili - Dinner With Julie

Chipotle Peanut Pork Chili


April 11, 2008

  • Makes: Serves 4.


1 pork tenderloin

canola or olive oil, for cooking

1 small onion

2 cloves garlic, crushed

1 14 oz. (398 ml) can diced tomatoes, or 2 fresh ripe tomatoes, diced

2 cups tomato sauce

1/2 cup all natural peanut butter, or 3/4 cup plain or salted peanuts

1-2 chipotles en abodo, finely chopped

1 tsp. cumin

salt & pepper to taste


1steamed rice, to serve with

2Preheat the oven to 350°F.

3Brown the pork tenderloin well in a drizzle of olive or canola oil in a skillet set over medium-high heat. Pop the skillet in the oven and roast for 15-20 minutes, or until just cooked through.

4Meanwhile, cook the onion and garlic in another drizzle of oil in a medium pot set over medium heat for about 5 minutes, or until translucent. If you are using fresh tomatoes, add them and cook for another few minutes, until softened.

5Add the tomatoes, tomato sauce, peanut butter, chipotles, cumin, and some salt and pepper. If you have whole peanuts or want the chipotles blended completely into the sauce, pulse them along with the tomato sauce in a food processor until smooth, then add to the pot. Simmer for 10-15 minutes.

6Slice the pork tenderloin about 1/4" thick and add to the pot; serve over rice.