Island Pork and Black Bean Chili |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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In 'The Everything Soup, Stew, and Chili Cookbook' Ingredients:
2 lbs boneless pork loin |
1 cup pineapple-orange juice |
2 limes, juice of |
1 tablespoon jerk seasoning |
1/4 cup flour |
1/3 cup olive oil |
2 large onions, diced |
1 red bell pepper, diced |
1 green bell pepper, diced |
5 garlic cloves, minced |
2 jalapeno peppers, minced |
2 teaspoons cumin |
1 teaspoon oregano |
1/4 teaspoon ground cloves |
1/4 teaspoon ginger |
2 large tomatoes, diced |
1 cup red wine |
2 (16 ounce) cans black beans, drained and rinsed |
salt |
pepper |
1/4 cup cilantro, minced |
Directions:
1. Cut pork into 1-inch cubes; place in resealable plastic bag.
2. Whisk together the orange-pineapple juice, lime juice, and jerk seasoning; pour over pork loin; reseal bag; place in refrigerator overnight.
3. Drain marinade; allow cubes to dry; dust with flour.
4. In a large skillet or Dutch oven, heat the oil over medium-high heat; brown cubes a few at a time, remove to a platter.
5. In the same pan, saute onions, bell peppers, garlic, and jalapeno peppers for 3 minutes.
6. Add in cumin, oregano, cloves, ginger, tomatoes, and wine; bring mixture to a boil; return pork to pot.
7. Decrease heat to medium; simmer 1 1/2 hours.
8. Add in beans; continue cooking 30 minutes.
9. Stir in salt and pepper; garnish with cilantro.
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