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    Pork Chili

    Source of Recipe

    Barbara Davenport

    List of Ingredients

    • 1 (3 lb.) boneless pork roast (well-trimmed of fat)
    • 1 lb. dried pinto beans (do not pre-soak)
    • 4 c. water
    • 3 large cloves garlic, minced
    • 2 T. ground cumin
    • 2 T. chili powder
    • 5 t. dried oregano
    • 1 t. ground coriander
    • 1 t. cayenne pepper
    • 1 (28 oz.) can tomatoes with juice
    • 1 (7 oz.) can diced green chiles, drained
    • 1 T. salt
    • 1/2 t. pepper


    1. Preheat oven to 250 degrees.
    2. Place roast in a large Dutch oven, add the remaining ingredients, stir to mix well. Cover and bake 7-8 hours, or until beans are tender. Check the roast from time to time, adding more water if mixture gets too dry.
    3. When done, remove meat from the pan and shred into bite size pieces. Return meat to the pan with the other ingredients. Stir well.
    4. This should be the consistency of chili. Correct seasoning to suite your taste.

      Leftovers can be frozen. You can also cook this in a crock pot.




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