Saturday, May 8, 2010

Old is New Again

Spicy Pork Loin Chili and Roasted Potato Salad

What to do with a refrigerator full of tasty dinner-party leftovers? Granted a bacon-wrapped rosemary and garlic pork tenderloin with roasted potatoes and carrots is just fine and dandy reheated . . . However, my foodie buddy Dan was coming over with movies and beer and I wanted to put in a little more effort than plopping some meat and starch onto a plate, shoving into the microwave and hitting the "start" button. What did I have sitting around my cupboard? Beans of course! And (for some reason) a large bowl of tortilla chips growing more and more stale with each passing hour. Ah!! Instant inspiration: a quick and dirty pork chili recipe with an easy side dish. Perfection alongside cold beer with limes and The Shining.

- 2-3 c. diced cooked pork tenderloin (if wrapped in bacon, just cut that up too)
- 1 15 oz. can pinto beans
- 1 15 oz. can black beans
- 1 15 oz. can kidney beans
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1 medium yellow or white onion, diced
- 1 7 oz. can diced green chilies
- 1 15 oz. can fire roasted tomatoes
- salt and pepper to taste
- 2 tsp. ground cumin
- 1 tsp. red pepper flakes
- 2 tsp. chipoltle chili powder
- 2-3 c. roasted potatoes and carrots
- 1 tsp. fresh rosemary, minced
- 1 shallot, minced
- 3 stalks celery, minced
- 1 tsp. Dijon mustard
- 1/2 c. mayonnaise
- tortilla chips
- sour cream and shredded pepper jack cheese

Heat olive oil in a large Dutch over over medium high heat. Add onion and garlic, season with salt and pepper, and cook until softened and translucent. Add tomatoes, beans with their juices, diced green chilies, pork, cumin, pepper flakes, and chili powder. Bring to a simmer, then lower heat to medium-low. Cover and cook about 20 minutes.

Meanwhile, dice carrots, celery, and potatoes. Combine in a medium bowl with shallot, mustard mayonnaise, and rosemary. Season to taste with salt and pepper. Add additional mayonnaise if mixture is too dry.

Remove chili from heat, season with salt and pepper to taste. Put a handful of broken tortilla chips at the bottom of each serving bowl. Ladle chili on top of broken chips. Serve with a dollop of sour cream and shredded pepper jack. Serve with potato salad on the side.

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