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Pork and Black Bean Chili

This is family favorite. Use other cuts of pork if needed, chops etc. top the chili with sour cream or shredded cheddar cheese. Serve with tortilla chips.


1/4 cup olive oil,divided

2 medium onions, peeled and coursely chopped

5 cloves of garlic, peeled and finely chopped

2 1/2 lbs boneless pork butt, cut into 1/2 inch cubes

1/4 cup chili powder

2 tablespoons chipoltle chile 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. You can use fresh also, I leave the skins on, nothing wrong with a rustic chili!

3 cups of chicken stock

2 cans (15 ounces each) low-sodium black beans


Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook, partially covered, until tender about 15 minutes.

Heat the remaining 2 tablespoons oilm in a large, heavy casserole or Dutch oven over medium-high heat. Add the pork and cook, stirring occassionally, until the meat has lost its pink color and nice and golden brown. You may need to cook the pork in small  batches for it to be able to brown.

Stir in the chili powder, chipoltle chili powder, cumin, oregano, cayenne and salt; stirring for about 2 minutes. Add the onions and garlic, tomatoes and chicken broth. Bring the chili to a boil, stirring occassionally, 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 another 10 minutes. Taste and adjust the seasoning if necessary.

yeild: 6-8 servings

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