The chili turned out awesome! My husband loved it! I used chicken broth instead of water and used some green and orange bell pepper, because it was all I had on hand. Turned out great!! Will definitely make this again.
Pork & Plantain Chili
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Plantains and orange juice balance this thick, Latin American pork-and-bean stew with some sweetness and also a little acidity. Top with nonfat sour cream or yogurt, if you like.
6 Reviews for Pork & Plantain Chili
I really loved this dish, and I'm adding it to the permanent meal rotation! I did make the following adjustments: I used a crock pot on low for 8 hours to slow-cook the ingredients, adding the beans and chiles for the last 4 hours only. I doubled the black beans and plantain. The plantain were semi-ripe - not green, but not completely black. They held their shape and texture in the slow-cooker, adding a wonderful replacement for potatoes. I used 1 1/12 cups chopped green onions instead of yellow, and I used chicken stock instead of water. Because of the stock, I omitted added salt. This stew is a really nice change of flavor - slightly sweet and with a mild amount of heat. So delicious!
This dish is delicious! I always make it with either ground pork or turkey and sweet potatoes (the sweet potatoes need a bit longer, so I cook them for a few minutes before adding the peppers and onions). Tonight I added a little ancho chili powder and replaced the diced green chilis with one finely chopped habanero chili added with the onions and peppers. Fantastic!
This was amazing with a side of spicy black and red beans and rice. Filling and something different from the typical chili.
Easy and delicious! I used chicken breast instead of pork. I thought it tasted just fine with chicken. Will make again. The cinnamon adds a nice twist.