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Chili Pork Stew-Recipe/Day #65 Recipe

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This recipe for Chili Pork Stew-Recipe/Day #65 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ¾ lb boneless pork shoulder, at room temperature
1 med onion, diced into ¼-inch pieces
4 med garlic cloves, smashed, peeled and finely chopped
2 Tbsp crushed dried hot red peppers
2 ¼ tsp ground cumin
2 ¼ tsp ground coriander
4 tsp pure chili powder
¾ tsp dried oregano
¾ tsp dried marjoram
½ tsp cayenne pepper
2 cups chunk tomato base, lightly crushed canned tomatoes (not plum) with their juice, or sterile-pack chopped tomatoes
3 cups roasted pork stock, basic chicken stock, or commercial chicken broth
4 cups cooked kidney beans or two 19-ounce cans kidney beans, drained and rinsed
Kosher salt, to taste
Directions:
Directions:
In a tall narrow stockpot, brown pork on all sides over high heat. Remove pork and set aside. Stir in onion, garlic, spices, and herbs. Lower heat and cook for 2 minutes.

Return meat to pot. Stir in tomatoes and stock. Bring to boil. Lower heat and simmer, covered, for 2 hours and 15 minutes. Turn meat every 30 minutes. Remove meat from soup and allow to cool slightly.

Skim as much fat from top of soup as possible. Stir in beans and salt. Slice meat across the grain into thin slices.

Return meat to pot and heat through. If desired, serve over white rice, topped with sour cream and cheddar cheese.

 

 

 

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