Spicy green pork chili

Yield: 1 Servings

Measure Ingredient
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
1 teaspoon Butter
\N \N Salt and pepper
\N \N Tabasco (just a little)
\N \N Water (add to desired
\N \N Consistency)

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

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