Paniolo Macadamia Nut And Chipotle Chili

• 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

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

chiles, chiles, chicken broth, whole macadamia nuts, garlic, onion, vegetable oil, pork, salt, chili powder, ground coriander, terra chips, parsley

Taken from www.food.com/recipe/paniolo-macadamia-nut-and-chipotle-chili-249137 (may not work)