Looking for a new spin on chili? This hearty and delicious stew features many of the same ingredients as regular old chili does–tomatoes, pinto beans, chilis and hot sauce–but lean, slow-cooked pork gives it a distinct Mexican flair. You’ll also find a hint of brown sugar to bring out the inherent sweetness of pork. It’s a stunning dish that’s easy enough for a weeknight but pretty enough for company on a cold, blustery winter night. This also freezes well, so don’t be afraid to cook up a big batch and save some for later.
Serve this stew with tortillas or cornbread and eat curled up in front of the fireplace. It doesn’t get much better than that.
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless pork loin, cut into 1-inch cubes
- 1 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup flour
- 2 cups peeled and diced tomatoes, (or 1 28-ounce can plum tomatoes, coarsely chopped)
- 1 1/2 cups chopped roasted and peeled mild green chilies, (or 3 4-ounces cans
- chopped mild green chilies)
- 1 fresh jalapeño pepper, seeded and minced
- 1 teaspoon salt, (or to taste)
- 1 teaspoon brown sugar
- 1 cup chicken broth
- 4 1/2 cups of Randall Pinto Beans
- Hot pepper sauce, to taste
Heat the olive oil in a heavy pot which has a lid. Add the pork cubes and cook, stirring until lightly brown.
Stir in the onion and garlic. Cook, stirring, for 2-3 minutes. Stir in the flour and stir well to coat the meat. Cook over medium heat, stirring constantly, for 2-3 minutes.
Add the tomatoes, green chilies, jalapeño, salt and sugar. Stir to mix well. Pour in the chicken broth. Bring to a boil. Cover and simmer for 1 hour. Meat should be very tender. Add the Randall Pinto Beans. Cook 10 minutes more.
Taste and correct the seasonings, adding some hot sauce to taste, if desired.
6 to 8 servings
Summertime is the perfect time to try this tasty recipe featuring Randall Pinto Beans.
