Red Beans and Pork Chili
Frijoles y Puerco con ChiliChili beans are among the favorite Mexican-American dishes in the United States that probably came across the Mexican border via Texas, where the beans are made with pork or beef. The beans in this hearty, full-meal dish are cooked with chunks of tender braised pork in a spicy tomato sauce of chili powder, herbs, and spices.
Ingrediënten
Makes 8 servings
- 1 pound cooked red beans Basic Pot Beans
- 3 pounds boneless pork cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon salt or to taste
- 2 tablespoons vegetable oil
- 1 large white onion chopped
- 4 large garlic cloves thinly sliced
- 3 medium tomatoes peeled and chopped
- 2 large jalapeño chiles seeded, veins removed, and chopped
- 1 teaspoon Worcestershire sauce
- ¼ cup purchased chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 cup canned beef broth
Instructies
- Prepare the red beans.
- While they are cooking, pat the pork dry with paper towels.
- Mix the flour and salt.
- Dust the pork lightly with the flour and shake off excess.
- Heat the oil in a large saucepan over medium heat and brown the pork, in batches, without crowding, 3 to 4 minutes, then transfer to a bowl.
- Add the onion and garlic to the pan.
- Reduce heat to low, cover and cook, stirring frequently, until the onion is limp, 5 to 6 minutes.
- Add the remaining ingredients, except the broth.
- Bring to a boil, stirring, and cook 1 minute, scraping up any bits from the bottom of the pan.
- Return the pork to the pan with the accumulated juices.
- Add the broth, bring to a boil, cover, reduce heat to low, and simmer, stirring occasionally, until the pork is tender, about 1 hour.
- When the beans are tender and their broth has thickened, stir the beans into the pork.
- Bring to a boil; reduce heat to low and simmer, uncovered, 8 to 10 minutes to blend flavors.
- Adjust seasoning and serve.
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