Recipe by Julie Tremmel
This was out of a Taste of Home Magazine from awhile back. A sure version of comfort food.
Top Review by SweetsLady
This was a great recipe. I had already cooked a pork roast a while ago and had frozen some of the meat, so I used it. I simmered for 30 minutes and then added 1 can of beans chopped finely (so my kids wouldn't figure out they were eating beans :)) and heated for another 5 or so.
- 1 lb pork roast, cut in 3/4 inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 jalapeno, seeded and chopped
- 1 garlic clove, minced
- 1 1⁄2 cups water
- 1 tablespoon chili powder
- 2 teaspoons dark brown sugar
- 1 teaspoon cumin
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon pepper
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) can kidney beans, rinse & drain
- 1 (16 ounce) can pink beans, rinse & drain
- 2 teaspoons cilantro, minced
Directions See How It's Made
- In a large pot brown pork cubes in oil over medium high heat. Remove meat and keep warm.
- In the same pot saute onion, celery, jalapeno, and garlic in remaining oil until tender about 5 minutes.
- Stir in the water, chili powder brown sugar, cumin, salt and pepper.
- Return meat to pot and bring mixture to boil. Reduce heat, cover and simmer 30 minutes.
- Stir in tomato paste and beans. Return to boil. Reduce heat, cover and simmer 20 more minutes or until meat is tender and beans are heated through.
- Garnish servings with cilantro.