900mlchicken stock (chicken broth or chicken bouillon)
1cupchipotle peppers - in adobo sauce
30gramscocoa powder - unsweetened
1teaspoonground cumin - to taste
1teaspoonsmoked paprika - to taste
1teaspoonsalt
1teaspoonground black pepper
Instructions
Toss ground pork in a bag or container with about 1/2 a handful of cornstarch. Shake lightly to coat the meat.
Heat a large pot, then add the oil or fat you are using. When the fat shimmers, add your meat.
Remove the meat and allow them to rest on a plate.
Add the onion and celery to the pan, adding more oil if necessary. Cook until golden brown. Add these to the plate of pork.
De-glaze the bottom of the pot with white wine. Please don't skip this step; it's important.
Add the tomatoes, frozen corn, diced pepper, and cooked kidney beans to the pot. Stir to combine.
Add in the browned pork cubes and onion and celery. Pour the stock into the pot. You have quite a bit of leeway with how much liquid to add; these are just approximations of the amount I used.
Season according to your palate, using some or all of the seasonings listed above. Note, if you choose not to use chipotle, rename the dish. It's unfair to tease chipotle lovers with the promise but no delivery!
Simmer at low heat for at least an hour. You can also make this in the crock pot-don't skip browning off the meat and deglaze the pan. If you skip those steps, you end with less flavour, so they are worth the extra effort.