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Saturday, October 20, 2012

Pork and Black Bean Chili

October is just flying by and for day 20 of Soup Month 2012, we bring you a spicy, pepper-infused Pork and Black Bean Chili.  This chili incorporates the flavorful, but not-too-spicy poblano pepper with the much spicier chipotle pepper, which is actually a slowly smoked jalapeno.  Chipotles that are packed in adobo sauce combine very well with any type of beans, especially black beans, and are a great product to keep on hand in your pantry.  If you open a can of chipotle peppers, then use just one or two, spoon the remaining peppers and sauce into a glass jar, cover and refrigerate for up to a week.

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 pieces
1 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.

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