Be the first to Pork is simmered with tomatoes, herbs, onions, and garlic until tender. Black beans are added as a final touch to the chili. Chili fanatics may debate the use of beans in their red, but this is quite tasty.
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 1/4 cup olive or vegetable oil, divided
- 2 medium yellow onions, peeled and coarsely chopped
- 5 cloves garlic, peeled and finely chopped
- 2-1/2 pounds boneless pork butt, cut into 1/2-inch cubes
- 1/3 cup chili powder
- 1-1/2 Tablespoons ground cumin
- 1-1/2 Tablespoons dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1 can (14-1/2 ounces) plum tomatoes, chopped, with their juice
- 3 cups chicken broth
- 2 cans (15 ounces each) low-sodium black beans
Preparation:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions and garlic and cook, partially covered, until tender, about 20 minutes.
Heat the remaining 2 tablespoons oil in a large, heavy casserole or Dutch oven over medium-high heat. Add the pork and cook, stirring occasionally, until the meat has lost its pink color, about 15 minutes.
Stir in the chili powder, cumin, oregano, cayenne and salt. Cook, stirring, for about 2 minutes. Add the onions and garlic, tomatoes, and chicken broth. Bring the chili to a boil, stirring occasionally, then reduce the heat to low and simmer until the pork is tender, about 1-1/2 hours.
Drain the black beans, rinse and drain well again. Stir the beans into the chili and simmer 10 minutes. Taste and adjust the seasonings if necessary.
Yield: 6 to 8 servings
Recipe Source: Feasts Afloat: 150 Recipes for Great Meals From Small Spaces by Jennifer Trainer Thompson and Elizabeth Wheeler (Ten Speed Press)
Reprinted with permission.
Heat the remaining 2 tablespoons oil in a large, heavy casserole or Dutch oven over medium-high heat. Add the pork and cook, stirring occasionally, until the meat has lost its pink color, about 15 minutes.
Stir in the chili powder, cumin, oregano, cayenne and salt. Cook, stirring, for about 2 minutes. Add the onions and garlic, tomatoes, and chicken broth. Bring the chili to a boil, stirring occasionally, then reduce the heat to low and simmer until the pork is tender, about 1-1/2 hours.
Drain the black beans, rinse and drain well again. Stir the beans into the chili and simmer 10 minutes. Taste and adjust the seasonings if necessary.
Yield: 6 to 8 servings
Recipe Source: Feasts Afloat: 150 Recipes for Great Meals From Small Spaces by Jennifer Trainer Thompson and Elizabeth Wheeler (Ten Speed Press)
Reprinted with permission.
