INGREDIENTS

INSTRUCTIONS

ACCOMPANIMENT
GARNISH
I am attaching the Hawaiian version below since I have tested it. Beware!
Its hot! But very good. I am also including the magazine's "introductory
blurb".
Macadamia nuts and pork are used often in Hawaiian cooking, and it is just
wonderful how well they marry with the smoky essence of pureed chipotle
chile peppers. This is quite a hot brew, but its curious savor is elegant
enough for a sophisticated dinner party.
Bring water to a boil and in a bowl pour over chiles. Soak chiles, turning
them occasionally, until softened, about 30 minutes. Drain chiles in a
colander and, wearing protective gloves, discard stems, seeds and veins.
Chop nuts and in a blender puree with chiles and 3/4 cup broth until
smooth. Chop onion and mince garlic. Cut pork into 3/4-inch pieces.
In a 4- to 6- quart heavy kettle heat oil over moderately high heat until
hot but not smoking and brown pork in batches, without crowding. Transfer
pork with a slotted spoon as browned to bowl. Reduce heat to moderate and
in fat remaining in kettle, cook onion and garlic, stirring, until
softened. Return pork to kettle with any meat juices in bowl and stir in
chile puree, salt, spices, and remaining 3/4 cup broth. Simmer chili,
partially covered, stirring frequently, until pork is very tender, about 1
hour. Chili may be made 2 days ahead and cooled completely, uncovered,
before being chilled, covered. Reheat chili before serving.
Serve chili over chips, garnish with parsley. Serves 4 to 6.
__ Gourmet Magazine, February 1999___
Posted to bbq-digest by Leo Reilly <reilly@well.com> on Jan 21, 1999,
converted by MM_Buster v2.0l.

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