Ingredients and Weight:
- 1 pound pork shoulder, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
2 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large Dutch oven or pot, brown the pork shoulder over medium heat.
- Add the onion and garlic and cook until softened.
- Stir in the tomato sauce, diced tomatoes, kidney beans, black beans, cilantro, chili powder, cumin, cayenne pepper, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 2 hours, or until the meat is tender.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 20 grams
Dish Characteristics:
- Hearty and flavorful
- Rich in protein and fiber
- Can be customized to your desired level of spiciness
User Comments:
- "This chili is a carnivore's dream! The pork is tender and juicy, and the flavors are perfectly balanced."
- "A perfect dish for a cold winter night. The spices warm you up from the inside out."
- "I love the simplicity of this recipe. It's easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- If desired, you can add other vegetables to this chili, such as chopped bell peppers, zucchini, or corn.
- If you don't have time to simmer the chili for 2 hours, you can reduce the cooking time to 1 hour.
- Serve the chili with your favorite toppings, such as sour cream, shredded cheese, and chopped onions.
