Spicy Pork And Black Bean Chili Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Black Beans,
2 tbsp: Olive Oil,
1 1/2 lbs: Boneless lean pork, cubed
2 each: Onions, large, chopped
5 each: Garlic Cloves, minced
4 t: Chili Powder,, or more
1 tbsp: Paprika,
2 t: Oregano, dried
2 t: Cumin, ground
1/2 t: Chili Pepper Flakes,
1 can: Tomatoes, chopped 28 oz
2 cup: Chicken Stock,
2 tbsp: Red Wine Vinegar,
3 each: Green Peppers, diced
1/3 cup: Parsley or Coriander, chop
Salt,
Black Pepper, freshly ground
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Main dish