Title: Spicy Pork and Black Bean Chili
Categories: Main dish, Tex-mex, Pork
Yield: 8 Servings

1 lb Black Beans
1 1/2 lb Boneless lean pork -- cubed
5 Garlic Cloves -- minced
1 tb Paprika
2 ts Cumin -- ground
1 cn Tomatoes -- chopped 28 oz
2 tb Red Wine Vinegar
1/3 c Parsley or Coriander --
Chop
Black Pepper -- freshly
Ground
2 tb Olive Oil
2 Onions, large -- chopped
4 ts Chili Powder -- (or more)
2 ts Oregano -- dried
1/2 ts Chili Pepper Flakes
2 c Chicken Stock
3 Green Peppers -- diced
Salt

In a large pot, cover beans with water and bring to boil; cook for 2
minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and
cover with 8 cups of cold water. Bring to a boil, reduce heat and let
simmer for about 1 1/2 hours or until beans are tender. Drain and reserve.
Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes
on all sides. Remove from pan and set aside. Add onions and garlic to pan;
cook on medium heat until tender about 5 minutes. Add chili powder,
paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
minute. Return meat to pan along with tomatoes, including juice, stock and
vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or
until meat is tender. Add beans and peppers; season with salt and pepper.
Cover and cook 15 minutes more or until peppers are tender. Add chopped
parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James
Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE
CLIPPER 1.1

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip