Saturday, April 20, 2013

Pork and Black Bean Chili

No, your eyes are not playing tricks on you.  I am indeed writing about a recipe where beans (dread) are one of the primary ingredients.  I have made this, eaten this, and liked this (shock of the year, yes).  To be accurate, I was sure to include as few beans as possible in my bowl, but some indeed made it into my mouth and were swallowed without even so much as a shudder. 
This was especially good a few days later in quesadilla's, with guacamole on top, near perfection.

1 lbs. pork tenderloin, cut into 1" chunks
16 oz. jar thick and chunky salsa (of your heat preference)
2 fifteen-ounce cans black beans, rinsed and drained
1/2 c. chicken broth
1 medium red bell pepper, chopped
1 medium onion, chopped
1 tsp. ground cumin
2-3 tsp. chili powder
1 - 1 1/2 tsp. dried oregano
1/4 c. sour cream

1.  Combine all ingredients except sour cream in a 4-quart slow cooker.
2.  Cover. Cook on low 6-8 hours, or until pork is tender.
3.  Garnish individual servings with sour cream

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