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Prep Time: 0 Minutes Cook Time: 60093 Minutes |
Ready In: 60093 Minutes Servings: 4 |
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I made this up as I went yesterday with some boneless pork sirloin chops I found on sale. If you like HEAT, you'll love this. Of course it can be made milder, but WHY? LOL I didn't want a whole lot of it leftover, so it's a smaller batch which will feed 3 or 4 depending on size of bowls. Read more . Cook time is as long as you want it to be. I kept it simmered for about 3 hours, but in actuality, the pork is done in about 15 minutes. Ingredients:
1 lb. (approx) boneless pork (cut into bite size pieces) |
salt to taste |
1/2 sweet onion (what i had, yellow would be good) chopped |
1 can el pato hot mexican tomato sauce (they are little, 7 3/4 oz.) |
1 can el pato tomato sauce with jalapenos |
1 large can fire roasted chopped green chiles (i used mild, cuz it was already hot enough) |
1 can chili beans (i used s&w chili beans w/chipotle and zesty sauce) |
1 can rinsed black beans |
1/2 tsp. (or more) minced garlic |
1 tsp.(or less) ground cumin |
1 tsp. dried mexican oregano |
ancho chile powder, to taste (i just shook it in- probably about 1/2 tsp.) |
Directions:
1. In large soup pot, heat some oil (not necessary if using non-stick pan)on med-high
2. Add cubed pork pieces and brown, stirring occasionally, doesn't take too long cuz of the size.
3. Add onion and garlic, lower heat, saute till just done.
4. Add sauces, chiles, spices, and beans, cover and simmer on low for as long as you like. The pork gets really tender that way.
5. That's it! I served with cheesy sour cream corn bread. Have cold beer handy!
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