I created this website a few years and more than two hundred recipes ago, yet haven’t written a chile recipe? I still don’t see how that’s possible, though it appears to be the case. Of course, now that I did finally write a chile recipe, you know it couldn’t be the standard beef and bean variety. Nope. This one makes use of one of my favourite flavour combinations and that’s pork with orange. Not too much orange, but just enough to brighten and lighten this spice-heavy dish. Enjoy!
Time: 75 minutes
1 pound ground pork
1 onion – chopped
2 cloves garlic – finely chopped or grated
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon crushed red pepper
28 ounce whole tomatoes
19 ounce can black beans – rinsed and drained
19 ounce can white kidney or cannellini beans – rinsed and drained
½ cup chicken stock
½ cup orange juice
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
6 green onions – sliced
Place a heavy pot on medium-high.
Add the pork and cook, breaking apart until lightly browned.
Stir in the onion, garlic, chili, oregano, coriander, cumin and red pepper. Cook stirring occasionally for three minutes.
Pour the tomatoes into a bowl and crush them between your fingers to break them into smaller pieces. Stir the tomatoes and all remaining ingredients except green onions into the pot.
Once a boil is reached, reduce heat and simmer partially covered for one hour.
Serve immediately topped with green onions or let cool and reheat later.