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Black
Bean & Pork Chili |
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Ingredients
1/8
cup - Olive or vegetable oil, divided
1 - Onion, medium yellow, peeled and coarsely chopped
2-3 cloves - Garlic, peeled and finely chopped
1-1/4 lbs - Boneless pork butt, cut into 1/2-inch cubes
3T - Chili powder
3/4 T - Ground cumin
3/4 T - Dried oregano
1/8 to 1/4 tsp - Cayenne pepper, or to taste
½ tsp - Salt
1 small can - Plum tomatoes, chopped, with their juice
1-½ cups - Chicken broth
1 can (15 oz) - Black beans, low sodium |
Instructions
Heat
2 tablespoons 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 beans, rinse and drain well again. Stir the beans into
the chili and simmer 10 minutes. Taste and adjust the seasonings
if necessary. |
Kathy
found this on the Internet...not sure if she made any changes
to it but it is supposedly very good in this form here.
Serves around 6-8
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