Cumin, chipotle chile and oregano infuse this pork and pinto bean chili with lots of flavor.
6 servings, 1 1/3 cups each
Active Time: 45 minutes |
Total Time: 1 1/4 hours
1 1/2 tablespoons canola oil, divided
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch cubes
Salt & freshly ground pepper, to taste
1 large onion, diced
2 bell peppers, red, yellow or green, coarsely chopped
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon minced chipotles in adobo sauce, or 2 fresh jalapeño peppers, seeded and minced
1 1/2 teaspoons dried oregano
1 12-ounce bottle beer, preferably Mexican
2 15-ounce cans pinto beans, rinsed
1 14-ounce can plum tomatoes, juice reserved, tomatoes, chopped
2 tablespoons lime juice
Chopped scallion greens, or fresh cilantro for garnish
Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Season pork with salt and pepper and add half of it to the pot. Cook, stirring occasionally, until browned on all sides, 4 to 6 minutes. Transfer the meat to a plate lined with paper towels; repeat with another 1 1/2 teaspoons of the oil and the remaining meat.
Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil; heat until hot. Add onion and bell peppers; cook, stirring, until the vegetables begin to soften, about 5 minutes. Add tomato paste, garlic, cumin, chipotle (or jalapeños), and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes. Slowly stir in beer, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
Stir in beans, tomatoes and their liquid, and the reserved pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the pork is tender and the sauce has thickened slightly, about 30 minutes. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve.
Per serving :
9 g Fat;
2 g Sat;
4 g Mono;
63 mg Cholesterol;
28 g Carbohydrates;
30 g Protein;
8 g Fiber;
197 mg Sodium;
758 mg Potassium