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Spicy Pork Chili
1-1/2 tsp. vegetable oil
3/4 lb. boneless pork shoulder, cut into 1 inch cubes
1/2 medium onion cooked, coarsely chopped
1/2 medium green bell pepper cooked, coarsely chopped
1 clove garlic, minced
1-1/2 tsp. all purpose flour
1 cup can peeled tomatoes, crushed
1/2 lb. canned red kidney beans
1/2 cup tomato sauce
1-1/2 Tbs. chili powder
1-1/2 tsp. ground cumin
3/4 cup shredded cheddar cheese
4 large flour tortillas, (optional), warmed
Heat oil in a Dutch oven or heavy nonreactive pot over medium-high heat.
Sauté pork, onion, pepper and garlic for 5-7 minutes until pork is browned.
Sprinkle flour over mixture and mix thoroughly.
Stir in remaining ingredients, except cheese and tortillas.
Simmer uncovered for 1 hour.
Serve sprinkled with cheese over tortillas, if desired.
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