Spicy Pork And Black Bean Chili
| 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)
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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