Smoky Chipotle BBQ Potted Pork Tenderloin

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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  • 2 pounds pork tenderloin, cut into bite-sized pieces
  • Kosher salt and freshly ground black pepper
  • Smoked paprika, for seasoning
  • Flour, for dredging
  • 4 tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 2 red bell peppers, chopped
  • 3 to 4 ribs celery, chopped
  • 4 cloves garlic, sliced
  • 1 bottle Mexican-style beer (recommended: Negra Modela)
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce
  • 2 tablespoons chopped fresh thyme leaves
  • A handful fresh cilantro, finely chopped
  • Corn tortillas or quick-cooking polenta, for serving
  • Lime wedges, for serving


Step 1

Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.

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