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Nacho Pork Chili

Kraft Memeber Recipe
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Makes: 4 serving, 1 cup Total Time: 1 hr
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 2 tablespoons vegetable oil
  • 1 pound boneless pork shoulder, or loin roast, cut into 3/4-inch pieces
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup beer
  • 1 can (11 oz) condensed nacho cheese soup/dip
  • 1 can (8 oz.) tomatoes undrained, cut up
  • 1 can (16 oz.) white or red kidney beans, drained
  • Hot cooked rice (enough for 4)
  • Sour cream for garnish
  • Chopped green onions for garnish
make it
1. In 3-quart saucepan over medium heat, in hot oil, cook pork half at a time, until browned on all sides, stirring occasionally. Remove pork as it browns. Return pork to saucepan. Add garlic, chili powder, and cumin. Cook 5 minutes, stirring occasionally.

2. Stir in beer, soup, and tomatoes. Heat to boiling. Reduce heat to low. Cover; simmer 40 minutes or until pork is tender and no pink remains. Add beans. Heat through.

3. Serve chili over rice. Garnish with sour cream and green onions. Serve with hot cornbread muffins and whipped honey butter.
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