Shenandoah Valley Apple-Nut Chili

Name: Shenandoah Valley Apple-Nut Chili
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 2 lbs pork loin; 6 dried pasilla peppers; 2 granny smith apples; 1 cup chicken broth; 2 tablespoons creamy peanut butter; 1 cup chopped onion; 2 tablespoons peanut oil; 2 teaspoons ground ginger; 2 teaspoons dry mustard; 1 teaspoon salt; 1 tablespoon packed brown sugar; 1/2 cup apple cider; 2/3 cup chopped scallion; cooked rice

Submitted by ratherbeswimmin

"Chili Nation; Jane and Michael Stern"

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Ready In:: 2hrs
Ingredients:: 14
Serves:: 6

ingredients

2 lbs pork loin
6 dried pasilla peppers
2 granny smith apples
1 cup chicken broth
2 tablespoons creamy peanut butter
1 cup chopped onion
2 tablespoons peanut oil
2 teaspoons ground ginger
2 teaspoons dry mustard
1 teaspoon salt
1 tablespoon packed brown sugar
¹⁄₂ cup apple cider
²⁄₃ cup chopped scallion
cooked rice

directions

Preheat oven to 350°.
Place pork in a uncovered baking pan; roast for at least 1 hour, until cooked through (don’t turn it and don’t season it as it cooks).
When cool enough to handle, cut the meat into bite-size pieces.
Place the chiles in a large heatproof bowl; cover with boiling water; let stand 30 minutes until soft; then seed and stem them.
Put chiles in a food processor.
Peel, core, and quarter one of the apples and add it to the chiles along with 1 cup broth and peanut butter; puree until smooth; set aside.
In a large pot, saute onions in oil until soft; add in chile puree, ginger, mustard, salt, brown sugar, and cider.
Stir and bring to a simmer; add in pork along with remaining ½ cup broth, if needed to keep the mixture good and moist.
Cook and stir until the pork is warmed through.
Dice the remaining apple and mix it with the scallions; use this garnish to top each serving of chili; may serve with or over rice.