Ingredients
Scale
- 2 Tbsp. olive oil
- 2 lbs. 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-oz. can plum tomatoes, coarsely chopped
- 1 1/2 cups chopped roasted and peeled mild green chilies, or 3 4-oz. cans chopped mild green chilies
- 1 fresh jalapeño pepper, seeded and minced
- 1 tsp. salt, (or to taste)
- 1 tsp. brown sugar
- 1 cup chicken broth
- 4 1/2 cups of Randall Pinto Beans
- Hot pepper sauce, to taste
Instructions
- 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.