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Red Beans and Pork Chili |
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Serves: 8 Print this Recipe(Frijoles y Puerco con Chili) Category: Bean Dishes Chili beans are among the favorite Mexican- American dishes in the United States that probably came across the Mexican border via Texas, where the beans are made with pork or beef. The beans in this hearty, full-meal dish are cooked with chunks of tender braised pork in a spicy tomato sauce of chili powder, herbs, and spices. 1 pound cooked Basic Pot Beans using red beans 3 pounds boneless pork loin, cut into 1-inch pieces 3 tablespoons all-purpose flour 1 teaspoon salt, or to taste 2 tablespoons vegetable oil 1 large white onion, chopped 4 cloves garlic (large), thinly sliced 3 medium tomatoes, peeled and chopped 2 large jalapeño peppers, seeded, veins removed, and chopped 1 teaspoon Worcestershire sauce 1/4 cup purchased chili powder 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1 cup canned beef broth 1. Prepare the red beans. While they are cooking, pat the pork dry with paper towels. Mix the flour and salt. Dust the pork lightly with the flour and shake off excess. 2. Heat the oil in a large saucepan over medium heat and brown the pork, in batches, without crowding, 3 to 4 minutes, then transfer to a bowl. Add the onion and garlic to the pan. Reduce heat to low, cover and cook, stirring frequently, until the onion is limp, 5 to 6 minutes. Add the remaining ingredients, except the broth. Bring to a boil, stirring, and cook 1 minute, scraping up any bits from the bottom of the pan. 3. Return the pork to the pan with the accumulated juices. Add the broth, bring to a boil, cover, reduce heat to low, and simmer, stirring occasionally, until the pork is tender, about 1 hour. 4. When the beans are tender and their broth has thickened, stir the beans into the pork. Bring to a boil; reduce heat to low and simmer, uncovered, 8 to 10 minutes to blend flavors. Adjust seasoning and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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