 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Leftover pork adds heartiness to this zippy chili from Jo Oliverius of Alpine, California. It's great on a cool night with a stack of tortillas, she comments. I've taken it to many gatherings and it's always gone when the party's over. Ingredients:
2 cups cubed cooked pork (about 1 pound) |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) chili with beans, undrained |
1 can (14-1/2 ounces) stewed tomatoes |
1-1/2 to 2 cups green salsa |
1 large onion, chopped |
2 cans (4 ounces each) chopped green chilies |
2 garlic cloves, minced |
1 tablespoon minced fresh cilantro |
2 teaspoons ground cumin |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Yield: 8 servings.
|
|