Smoky Chipotle BBQ Potted Pork Tenderloin

Simmer browned tender pork tenderloin cubes in a southwestern beer broth and serve with tortillas or quick-cooking polenta. Roasted Jalapeño Poppers is a great side.


  • 2 pounds pork tenderloin, cut into bite-size 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
  • 3-4 ribs celery, chopped
  • 4 cloves garlic, sliced
  • 1 bottle Mexican-style beer, such as Negra Modelo
  • 1 can fire-roasted tomatoes (15 ounces)
  • 1-2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce
  • 2 tablespoons fresh thyme leaves, chopped
  • A handful fresh cilantro, finely chopped
  • Corn tortillas or quick-cooking polenta, for serving
  • Lime wedges, for serving


Season the pork cubes with salt, pepper and paprika. Dredge in the flour.

Heat a Dutch oven with 3 tablespoons vegetable oil, three 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 1-2 minutes, 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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