| Spicy Pork and Black Bean Chili
1 pound of black beans
1 1/2 pounds of boneless lean pork, cubed
5 Garlic Cloves, minced
1 tablespoon of paprika
2 teaspoons of cumin, ground
one 28 ounce can of Tomatoes
2 tablespoons of red wine vinegar
1/3 cup of parsley or coriander, chopped
Freshly ground black pepper
2 tablespoons of olive Oil
2 large onions, chopped
4 teaspoons of chili powder, or more if desired
2 teaspoons of oregano, dried
1/2 teaspoon of chili pepper flakes
2 cups of chicken sock
3 green peppers, diced
Salt |
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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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