Black Bean Pork Chili
August 8th, 2007
A quick soup I made last night after intentionally holding back some grilled pork chops on Monday. Really, with 6 kids at the table (one is not my own but eats here regularly) it’s not been easy lately to serve meals made with leftovers. One of said children just got an expander put in her mouth — an expander does just what you think - expands the jaw to make room for teeth. Anyway, her poor little mouth is sore and she is getting by on lots of smoothies and soup right now.
She asked for White Bean Chicken Chili, but of course, I had no chicken and didn’t find a sale on it either, so I decided to use pork. Turned out pretty well, I must say - I served it with corn bread. I made this with white beans, but as I write this, I’m thinking that black beans would taste better, be better for you, and maybe even look better.
Black Bean Pork Chili
serves 4-6
2-3 leftover pork chops, cut into small pieces
1/2 c. chopped onion
1 t. minced garlic
1 T. butter or olive oil
1/2 c. chopped roasted red or green pepper
1 can of chicken broth
2 cans black beans, drained
1 can petite diced tomatoes
1 t. salt
1/2 t. pepper
1/2 t. cumin
1/4 t. chili powder
First off, please don’t use pork chops that were breaded the first time around. Shake and bake or other methods of breading are not meant for soup. That probably goes without saying, but I don’t want to be blamed for any kitchen catastrophes.
Get out your crockpot or large soup pot. Also, heat up a skillet on medium and start to saute the onions and garlic in oil. Into the soup pot, put the pork, all of the canned items, and the seasonings. When the onions are almost done, add the chopped roasted peppers to them and saute just a little longer. You can also use canned diced green chilis here instead of the roasted peppers, but a couple of my family members are violently opposed to green chilis, so I rarely use them. Most normal people think they add a really nice flavor. So, if your onions, garlic, and pepper are finally done, you can add them to the soup pot, stir, take a good long sniff, and your soup will be done once it has been heated all of the way through.
If you like it spicy, add some red pepper - carefully, taco seasoning, or a finely minced jalapeno, poblano, or serrano pepper.
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