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Chili Pork Stew




Source of Recipe


Book Club






List of Ingredients



• 2-3/4 pounds boneless pork,room temperature
  
• 1 med onion, diced
  
• 4 medium garlic cloves,smashed and chopped
  
• 2 tbs dried hot red peppers
  
• 2-1/4 tsp cumin
  
• 2-1/4 tsp ground coiander
  
• 4 tsp chili powder
  
• 3/4 tsp dried oregano
  
• 3/4 tsp marjoram
  
• 1/2 tsp cayenne pepper
  
• 2 cups chunked tomato base, crushed can tomatoes with juice
  
• 3 cups chicken stock
  
• 2 19 oz cans kidney beans, drained and rinsed
  
• salt to taste
  






Instructions



1. 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.
   
2. 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.
   
3. Skim as much fat from top of soup as possible. Stir in beans and salt. Slice meat across the grain into thin slices.
   
4. Return meat to pot and heat through, If desired, serve over white rice, topped with our cream.