Ingredients:
1 tablespoon olive or vegetable oil
2 medium onions, cut in half, then cut into
1⁄4-inch slices and slices separated
2 teaspoons fi nely chopped garlic
2 lb boneless pork loin roast, cut into 1-inch pieces
1 tablespoon ground cumin
1 teaspoon salt
1⁄8 teaspoon pepper
1 chipotle chile in adobo sauce, fi nely chopped, plus 1 teaspoon adobo sauce (from 7- to 11-oz can)
3 cans (14.5 oz each) diced tomatoes with green chiles, undrained

Method:
1 In 41⁄2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are softened.

2 Stir in pork, cumin, salt and pepper. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.

3 Stir in chipotle chile, adobo sauce and tomatoes. Heat to boiling. Reduce heat to medium-low; cover and cook 35 to 40 minutes, stirring occasionally, until pork is no longer pink in center.

easy variation:
An easy substitute for the 3 cans of tomatoes with green chiles is to use 3 cans of regular diced tomatoes and 1 can of diced green chiles.

chipotle pork chili recipe