Red Pork Chili with Pinto Beans
Tender pork is braised with plenty of chile powder, garlic, spices, and tomatoes, then combined with hearty pinto beans to make this terrific chili. Serve it hot with a dollop of sour cream and a sprinkle of fresh cilantro for a Southwestern-style meal.
3 tablespoons canola oil
3 pounds boneless pork butt or shoulder, cut into 1-inch cubes
2 large onions, diced
8 garlic cloves, minced
1/3 cup mild, plain chile powder
2 tablespoons ground cumin
2 tablespoons oregano
Cayenne pepper to taste
2 teaspoons salt, plus additional as needed
1 can (28 ounces) Italian-style plum tomatoes, crushed, with their juices
2 1/4 ounces Glace de Poulet Gold® dissolved in 6 cups hot water, divided
4 cans (15 ounces each) pinto beans, drained and rinsed
Sour cream and minced cilantro, as garnish
Warm the canola oil in a soup pot over medium heat. Add the pork and cook, without browning, stirring occasionally, until the meat is uniformly colored, about 20 minutes. Remove the pork from the pot and set it aside.
Add the onions and garlic, lower the heat, and cook covered, stirring once or twice, until very tender, about 20 minutes. Stir in the chili powder, cumin, oregano, cayenne pepper, and salt and cook 5 minutes more.
Stir in the reserved pork, tomatoes with their juices, and 5 cups of the diluted Glace de Poulet Gold®. Bring the chili to a boil, lower the heat, and simmer, uncovered, stirring occasionally, for 1 hour, adding more diluted Glace de Poulet Gold® to thin it if necessary.
Season to taste with more salt as needed, and simmer the chili for another 35 to 45 minutes, until the chili is thick and the pork is tender.
Stir in the beans and simmer another 3 to 5 minutes, or until the beans are heated through. Serve the chili garnished with the sour cream and cilantro.