This is also a very lean chili. By using pork loin there is very little fat, but just enough that the end result is a bowl of fork-tender pork, with a zesty sauce and a healthy serving of black beans. It's also great for leftovers!
This recipe is pretty quick to put together, with prep time of only 15 minutes and cook time of just over an hour. Serve with cornbread on the side and Enjoy!!
1 lb Boneless Pork Loan Roast, trimmed and cut into bite-sized pieces1 TB Olive Oil
1 medium Yellow Onion, chopped
1 large Poblano Pepper, finely chopped
1/2 tsp Chili Powder
1/2 tsp Cumin
1 tsp Salt
1/2 tsp Black Pepper
1 1/4 cups Beef Stock
1 14-oz can Black Beans, drained and rinsed
1 14-oz can Hunt's Fire-Roasted Diced Tomatoes
1 Chipotle Pepper in Adobo Sauce, chopped
2 tsp Adobo Sauce
2 TB Ground Cornmeal (to thicken chili, optional)
Heat olive oil in a soup pot over medium-high heat. Add the pork, onion, and poblano pepper to the pot and stir to combine. Sprinkle the chili powder, cumin, salt and pepper over the meat and veggies, stir and saute for about 8 minutes, or until the pork is no longer pink.
Add the beef stock, beans, tomatoes, chipotle pepper and adobo sauce to the pot, stir and reduce heat to medium-low. Cover the pot and simmer for 45 minutes, stirring occasionally.
If a thicker consistency is preferred, add the cornmeal to the chili and stir. Simmer for 15 minutes longer, until the cornmeal is fully cooked into the chili. (Cornmeal can also be used if the chili is too spicy and you would like a more mild flavor.)
Garnish with a dollop of sour cream, if desired and serve. Serves about 6.