pork chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb cubed pork (top loin roast)1 lg sweet onion, diced1 lg red pepper, diced16oz kidney beans, drained16oz canned tomato, diced (NOT drained)6 cloves garlic, sliced1 tbsp chili powder1/2 tsp ground cumin1/4 tsp red pepper flakes1/2 cup red wine (I used shiraz)1 green jalapeno, seeded and minced1 serrano (long green) chile, seeded & minced6 canned anaheim peppers (mild green chile), diced large2-3 cups chicken broth1 tsp kosher salt & pepper2-3 tbsp olive oil
Cube pork, salt and pepper
Heat a heavy pot to medium heat with the olive oil, and brown pork.
Remove pork, add onion and red pepper, saute until softened and onions
are translucent. Deglaze with red wine.
Add pork and all remaining ingredients, and add chicken broth to cover.
Bring to a gentle simmer, cook uncovered for 2-3 hours (pork will be
buttery soft).
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNFRIEL.
Heat a heavy pot to medium heat with the olive oil, and brown pork.
Remove pork, add onion and red pepper, saute until softened and onions
are translucent. Deglaze with red wine.
Add pork and all remaining ingredients, and add chicken broth to cover.
Bring to a gentle simmer, cook uncovered for 2-3 hours (pork will be
buttery soft).
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNFRIEL.
Nutritional Info Amount Per Serving
- Calories: 329.2
- Total Fat: 11.6 g
- Cholesterol: 61.4 mg
- Sodium: 873.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 9.3 g
- Protein: 28.6 g
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