pork chili

1 lb cubed pork (top loin roast)
1 lg sweet onion, diced
1 lg red pepper, diced
16oz kidney beans, drained
16oz canned tomato, diced (NOT drained)
6 cloves garlic, sliced
1 tbsp chili powder
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1/2 cup red wine (I used shiraz)
1 green jalapeno, seeded and minced
1 serrano (long green) chile, seeded & minced
6 canned anaheim peppers (mild green chile), diced large
2-3 cups chicken broth
1 tsp kosher salt & pepper
2-3 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.