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Paniolo Macadamia Nut and Chipotle Chili

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“Chili Nation—Jane and Michael Stern. In Hawaii, cowboys are called paniolos. This chili is a co-mingling of a few Hawaiian ingredients with hot, smoky peppers. Quite different.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the dried chiles in a large heatproof bowl; add boiling water to cover.
  2. Let stand 30 minutes, then seed and stem them.
  3. In a food processor, puree the chiles with ½ cup of chicken broth and the macadamia nuts; set aside.
  4. In a large pot, saute the garlic and onion in the oil until soft.
  5. Add in the pork; cook until browned; drain off any excess fat.
  6. To the pork/onion mixture, add in the chile puree, salt, chili powder, coriander, and remaining 1 cup chicken broth.
  7. Bring to boil; decrease heat to a slow simmer and cook, uncovered, stirring regularly, for 30 minutes.
  8. To serve: place a handful of Terra chips in a bowl; ladle on the chili, and sprinkle it with parsley.

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