Paniolo Macadamia Nut And Chipotle Chili - cooking recipe

Ingredients

4 large dried ancho chiles
4 dried chipotle chiles
1 1/2 cups chicken broth
1/2 cup whole macadamia nuts
2 garlic cloves, minced
1/4 cup chopped onion
2 tablespoons vegetable oil
2 lbs boneless pork, cubed
1 tablespoon salt
1 tablespoon chili powder
2 teaspoons ground coriander
1 (6 ounce) bag terra chips
1 cup chopped fresh parsley

Preparation

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