Pork And Pinto Bean Chili Recipes

Steps:

• In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.

Steps:

• Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
• Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
• Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
• Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
• Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
• Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
• Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
• Serve chili with bacon and accompaniments.

Steps:

• Cook beef, then drain. In a Dutch oven, add beef, seasonings, beans and tomato sauce. Bring to a boil, then cover and simmer on low for 10 minutes. Top with shredded cheese, sour cream and saltine crackers if desired. Enjoy!

Steps:

• In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
• Cover and remove from heat. Let stand 1 hour.
• Drain liquid and cover with 8 cups of cold water.
• Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
• Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
• Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
• Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
• Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
• Add beans and peppers; season with salt and pepper.
• Cover and cook 15 minutes more or until peppers are tender.
• Add chopped parsley or chopped coriander.

Steps:

• In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

Steps:

• Saute onion in olive oil til soft and golden.
• Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
• Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
• Eat up!