A Pork Chili Recipe
- 2 1/2 pounds of pork stew meat trimmed of fat
- Flour
- salt
- pepper
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 large garlic cloves, minced
- 2 large jalapeno chili, minced
- 1 bay leaf
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 4 cups chicken stock
- 1- 28 ounce can plum style tomatoes, drained, squeezed, and chopped
- 1/2 cup dry white wine
- 1 - 15 ounce can black beans, drained
Cut up the pork into approximately 1 inch cubes. Dredge the pork in the flour seasoned with salt and pepper and shake off the excess. Heat oil in a deep non-stick pan over medium-high heat.
Brown the meat on all sides and set aside in a different dish. In the same pan used to brown the meat, add the onion, garlic and jalapeno pepper. Stir and cook until onion softens, for about 3 minutes. Add the seasonings and bay leaf, stir and cook for about 1 minute. Shift these to one side of the pan.
Add the white wine to deglaze the pan. Stir with a wooden spoon making sure to scrape up all the browned bits off the bottom of the pan.
Return the meat to the pan along with any accumulated juices. Add the tomatoes and beans then stir. Add the chicken broth. Bring the mixture to a boil, then reduce heat and allow the pork to simmer for an hour, stirring occasionally.
Serves about 6-8 people.
