Yield: 1 Servings
|1½ pounds||Boneless pork chops|
|16 ounces||Stewed tomatoes|
|45 ounces||Black beans|
|32 ounces||Light red kidney beans|
|1 large||Yellow onion|
|2 \N||Cloves garlic -- crushed|
|2 eaches||Jalapeno peppers -- chopped|
|1 teaspoon||Ground cumin|
|\N \N||Salt and pepper|
|\N \N||Tabasco (just a little)|
|\N \N||Water (add to desired|
Trim excess fat from chops; dice into bite-size chunks. Lightly saute.
Drain on paper towel; saute onion, garlic, and jalapeno in butter. Add pork, onion, garlic, and jalapeno together in pot. Add black beans, kidney beans, and stewed tomatoes. Do not drain beans. Add 7 ounce can of diced canned jalapeno.
I usually use a crock pot because the longer the chili simmers, the better it is. When done, the pork should be really tender. The pork will also darken due to the black beans. Can serve in bowls as usual or over white rice.
Recipe By : Edwin Webb