Spicy Pork And Black Bean Chili

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tex-Mex	Main dish, Pork, Tex-mex	8	Servings

INGREDIENTS

1	lb	Black Beans
1 1/2	lb	Boneless lean pork, cubed
5		Garlic Cloves, minced
1	T	Paprika
2	t	Cumin, ground
1		Tomatoes, chopped 28 oz
2	T	Red Wine Vinegar
1/3	c	Parsley or Coriander
		Chop
		Black Pepper, freshly
		Ground
2	T	Olive Oil
2		Onions, large chopped
4	t	Chili Powder, or more
2	t	Oregano, dried
1/2	t	Chili Pepper Flakes
2	c	Chicken Stock
3		Green Peppers, diced
		Salt

INSTRUCTIONS

In a large pot, cover beans with water and bring to boil; cook for 2
minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid
and cover with 8 cups of cold water. Bring to a boil, reduce heat and
let simmer for about 1 1/2 hours or until beans are tender. Drain and
reserve. Meanwhile, heat oil in a large saucepan on high heat and
brown meat cubes on all sides. Remove from pan and set aside. Add
onions and garlic to pan; cook on medium heat until tender about 5
minutes. Add chili powder, paprika, oregano, cumin and chili pepper
flakes; cook, stirring for 1 minute. Return meat to pan along with
tomatoes, including juice, stock and vinegar. Bring to boil, let
simmer, partly covered, for 1 1/2 hours or until meat is tender. Add
beans and peppers; season with salt and pepper. Cover and cook 15
minutes more or until peppers are tender. Add chopped parsley or
chopped coriander. From The Gazette, 92/01/08. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE
CLIPPER 1.1  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 284 Calories From Fat: 72 Total Fat: 8.2g Cholesterol: 57.9mg Sodium: 448.7mg Potassium: 931.4mg Carbohydrates: 25.5g Fiber: 8.7g Sugar: 4.5g Protein: 28.2g