Pork and Wild Rice Chili w/ Mango Salsa
Source of Recipe
the web
List of Ingredients
1 pound boneless pork loin chops, cut into 1/2-inch cubes
1 medium onion, chopped
1 teaspoon vegetable oil
2 141/2-ounce cans chicken broth
1 18-ounce can white kernel corn, drained
2 4-ounce cans chopped green chiles, drained
3/4 cup uncooked wild rice, rinsed
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
Sprigs fresh cilantro for garnish
MANGO SALSA
1 large mango, peeled and cut into 3/4-inch cubes
1 small, firm ripe banana, peeled and cubed
3 teaspoons chopped fresh cilantro
1 teaspoon thawed frozen orange juice concentrate
1 teaspoon balsamic vinegar Recipe
Cook and stir pork and onion in vegetable oil in large saucepan over high heat until onions are soft and pork is lightly browned. Add chicken broth, corn, green chiles, rice, cumin, salt and oregano. Cover pan, reduce heat and simmer 45 minutes, until rice is puffed and tender.
To make salsa, combine mango, banana and cilantro in bowl. Stir together juice concentrate and vinegar; pour over fruit and toss.
To serve, ladle chili into bowls and top with salsa. Garnish each bowl with cilantro sprigs. Makes 6 servings.
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