Cuban Pork and Black Bean Chili
Description
Cold weather calls for soups, stews and chili. This one is a little different because it's made with pork, black beans and tomatoes with green chilies.
Ingredients
2 T. olive oil
2 lb. boneless pork loin chops, diced or cubed
2 c. chopped onion
1 c. chopped green bell pepper, seeds removed
2 cloves garlic, minced
2 T. ground cumin
2 T. chili powder
2 t. dried oregano
3 cans (15 oz. each) black beans, rinsed and drained, divided
2 cans (14.5 oz. each) mild diced tomatoes with green chiles
14.5 oz. can reduced-sodium chicken broth/stock
Directions
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In a Dutch oven or large pot, heat olive oil over medium-high heat; add pork; cook, stirring often until browned, for 8 - 10 minutes. Add onion, bell pepper, garlic, cumin, chili powder and oregano; cook, stirring often for 5 minutes.
Reserve 1 c. black beans; add remaining beans, tomatoes with chiles and broth/stock to chili; bring to a boil. Reduce heat; simmer, stirring occasionally for 20 minutes.
In a medium bowl, mash the reserved black beans; stir into chili; cook until heated through, about 5 minutes.
Serve with lime wedges, chiles, hot sauce, sour cream, sliced avocado, cheddar cheese, or corn chips.
8 servings.