Cubanelle and Black Bean Pork Chili
Ingredients:
2 1/2-3 lb pork tenderloin, cubed
30 oz diced tomatoes, drained
15 oz canned black beans, drained
5 cloves garlic, sliced
2 (large) cubanelle peppers, diced
1 onion, diced
1 shallot, minced
1 tablespoon canola oil
1 teaspoon hot Mexican style chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon cumin
1/2 teaspoon cocoa
1/2 teaspoon ground chipotle
1/2 teaspoon ground jalapeno
1/2 teaspoon oregano
Directions: Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.
No comments:
Post a Comment