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Soups/stews

Mole-Style Pork Chili

Mole-Style Pork Chili recipe
Recipe and Photo by: Better Homes and Gardens
A hint of chocolate is the special ingredient that gives this hearty Mole-Style Pork Chili its savory flavor.
time
prep:
1 min
total:
25 min
servings
total:
6 servings

What You Need

12
 ounces boneless pork sirloin chops or pork shoulder steaks, cut 1/2 inch thick
2
tablespoons  olive oil or vegetable oil
1/2
cup  chopped onion (1 medium)
2
cloves  garlic, minced
2
 14 1/2 ounce can stewed tomatoes, undrained
8
 ounces butternut squash, peeled and cut into 1/2-inch cubes (about 1-1/2 cups)
1
 15 ounce can red kidney beans, rinsed and drained
1
 15 ounce can black beans, rinsed and drained
1
cup  frozen whole kernel corn
1
cup  water
1
 tablespoon chili powder
1
 tablespoon grated unsweetened chocolate
1/2
 teaspoon ground cumin
1/4
 teaspoon ground cinnamon
1/4
 teaspoon dried oregano leaves
 Herb-flavor or plain flour tortillas (optional)

Make It

1. Trim fat from meat. Cut meat into 1/2-inch cubes. In a 4- to 5-quart Dutch oven, heat oil over medium heat. Add meat, onion, and garlic; cook until meat is brown, stirring occasionally. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, the water, chili powder, chocolate, cumin, cinnamon, and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. If desired, serve with tortillas. Makes 6 servings.

K:63272v0:148147     Copyright - © [1994-2013] Meredith Corporation

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