Easy Pork and Three Bean Chili

Name: Easy Pork and Three Bean Chili
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp Asian fish sauce; 1 bay leaf; 907 grams boneless pork shoulder, trimmed and cut into 2-inch dice; 425 grams black beans, drained and rinsed; 425 grams garbanzo or cannellini beans, drained and rinsed; 425 grams red kidney beans, drained and rinsed; 794 grams whole tomatoes packed in juice, roughly squeezed through fingers to chop; 2 Tbsps vegetable or canola oil; 59 milliliters chili powder; 1 Tbsp medium cloves garlic, minced (about; 1 teaspoon ground coriander; 1 Tbsp ground cumin; 6 servings Kosher salt and freshly ground black pepper; 473 milliliters homemade or store-bought low sodium chicken broth or stock; 237 milliliters medium onion, finely sliced (about; 118 milliliters frozen orange juice concentrate (or 3/4 cup orange juice); 1 teaspoon dried oregano; 118 milliliters raisins

Easy Pork and Three Bean Chili might be just the American recipe you are searching for. One portion of this dish contains approximately 53g of protein, 12g of fat, and It is a good option if you're following a gluten free and dairy free diet. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Combine 1 cup chicken broth and raisins in a microwave-safe bowl and microwave on high heat until very hot, about 1 minute.

Ingredients you will need

Chicken Broth

Raisins

Equipment you will use

Microwave

Bowl

Let stand for 5 minutes, then puree raisins and stock until smooth in a countertop blender or with an immersion blender.

Ingredients you will need

Raisins

Stock

Equipment you will use

Immersion Blender

Blender

Add remaining cup of chicken stock and set aside.

Ingredients you will need

Chicken Stock

Carefully pat pork dry with paper towels or a clean kitchen towel.

Ingredients you will need

Pork

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Kitchen Towels

Paper Towels

Heat vegetable oil in a large heavy-bottomed Dutch oven over high heat until smoking.

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Vegetable Oil

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Dutch Oven

Add pork all at once and spread evenly over bottom surface (it's ok if not all the pork is touching the bottom or if the pan is crowded). Cook without moving until bottom surface is well browned, about 8 minutes. Stir pork.

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Spread

Pork

Equipment you will use

Frying Pan

Add onions and garlic and cook, stirring occasionally, until softened, about 5 minutes.

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Garlic

Onion

Add oregano, chili powder, cumin, and coriander and cook, stirring frequently, until fragrant and a light patina forms on the bottom of the pan, about 3 minutes.

Ingredients you will need

Chili Powder

Coriander

Oregano

Cumin

Equipment you will use

Frying Pan

Add broth/rasin mixture, stirring to release browned bits from bottom of pan.

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Broth

Equipment you will use

Frying Pan

Add tomatoes and their juice, fish sauce, orange juice concentrate (or orange juice) and bay leaf. Season lightly with salt and pepper and bring to a boil.

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Orange Juice

Salt And Pepper

Fish Sauce

Bay Leaves

Tomato

Juice

Reduce to a bare simmer, cover pot leaving lid slightly ajar, and cook, stirring occasionally, until pork is nearly tender, about 1 1/2 hours.

Ingredients you will need

Pork

Equipment you will use

Pot

Add kidney beans, black beans, and garbanzo or cannellini beans. Continue to cook until pork can be easily shredded with a fork, about 45 minutes longer. Sauce should be thick, with an almost ketchup-like consistency. If too thin, continue to cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.

Ingredients you will need

Cannellini Beans

Kidney Beans

Black Beans

Ketchup

Sauce

Pork

Salt

Serve chili with diced avocado, cilantro, diced onions, lime wedges, and grated cheese. Chili can be stored in a sealed container in the fridge for up to 5 days.

Ingredients you will need

Lime Wedge