PORK AND PINTO BEAN CHILI
Achiote paste can be found in specialty-food stores and Mexican markets. This recipe can be easily doubled to feed a crowd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
- Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
- Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
- Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
- Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
- Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.
Nutrition Facts : Calories 542 g
MEXICAN PORK & PINTO BEANS
We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas. -Anne Fatout, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 16 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.
Nutrition Facts : Calories 211 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
PORK AND PINTO BEANS
"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Sort beans and rinse with cold water. Soak beans according to the package directions., Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer., Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.
Nutrition Facts : Calories 366 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 37g protein.
PRESSURE COOKER PORK AND PINTO BEAN CHILI
This pressure cooker pork and pinto bean chili, which can also be made in an Instant Pot, is filled with smoky, fall-apart pork shoulder, creamy pinto beans, and slightly spicy poblano chile peppers. Pretty magnificent with cornbread though not shabby on its own.
Provided by Martha Stewart Living
Categories Mains
Time 1h45m
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a broiler pan or baking sheet with foil.
- Place the poblanos on the foil and broil, turning as needed, until completely charred, 10 to 15 minutes.
- Transfer the peppers to a medium bowl and cover tightly with plastic wrap. Let sit for 10 minutes. Using your hands, rub off most of charred skin, rinsing your hands frequently under cool running water. (You may first wish to slip on gloves of some sort as poblanos can irritate your skin.) Slice the poblanos in half and discard the stems, ribs, and seeds. Finely chop the chiles.
- In a 6- to 8-quart stovetop pressure cooker set over medium-high heat or in an electric pressure cooker set to sauté, heat 2 tablespoons oil. Add half the pork, season with salt and pepper, and cook, stirring occasionally, until browned, 5 to 8 minutes. Transfer to a plate. Repeat with the remaining pork and heap it onto the pork already on the plate.
- Add 1 tablespoon oil, the onions, and garlic to the pressure cooker or Instant Pot and cook, stirring occasionally, until softened, about 6 minutes. Stir in the cumin, oregano, bay leaves, and poblanos and cook until combined, about 1 minute. Add the vinegar, stock, beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
- If using a stovetop pressure cooker: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure, and remove lid.If using an electric pressure cooker: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, and remove the lid.If using an Instant Pot: Secure lid. Set the Instant Pot to pressure cook at high pressure for 31 minutes. Once finished, turn off, quickly release pressure, and remove the lid.
- Let the chili stand, uncovered, for 30 minutes. Discard the bay leaves. If desired, season with salt and pepper to taste. Reheat gently, if necessary, before serving.
Nutrition Facts : ServingSize 1 portion, Calories 507 kcal, Carbohydrate 51 g, Protein 46 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 68 mg, Sodium 157 mg, Fiber 12 g, Sugar 5 g, UnsaturatedFat 10 g
BOLD BEAN AND PORK CHILI
This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.
Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.
PRESSURE-COOKER PORK AND PINTO-BEAN CHILI
Keep this hearty Southwestern favorite in mind when you're expecting company, hosting a Super Bowl party, or just craving comfort food. Serve the smoky chili with cornbread or tortillas, diced white onion, pickled jalapenos, and sliced avocado. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat broiler. Roast poblanos under broiler, turning, until completely charred, about 5 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove ribs and seeds. Finely chop chiles.
- Heat 2 tablespoons oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Season pork with salt and pepper. Add half the pork and cook, stirring occasionally, until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork; transfer to plate.
- Add remaining 1 tablespoon oil, the onions, and garlic to pressure cooker, and cook, stirring occasionally, until softened, about 6 minutes. Add cumin, oregano, bay leaves, and poblanos, and cook, stirring, until combined, about 1 minute. Add vinegar, stock (8 cups for stovetop; 7 cups for electric), beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
- Let pork and beans stand, uncovered, for 30 minutes in liquid. (Discard bay leaves.) Season with salt and pepper and serve.
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- Pat your pork tenderloin dry with paper towels and slice it crosswise into approximately 3-inch pieces. Season all over with salt and pepper.
- Heat 1 tablespoon oil in a Dutch oven (or saucepan) over medium-high heat. When hot, add the pork pieces and brown them on all sides. (This will take about 6-8 minutes, peeps.) Remove the pork from the Dutch oven and set aside.
- Reduce the heat to medium and add the remaining tablespoon oil to the Dutch oven. When hot, add the onions, garlic, jalapeño, and green chilies. Cook for 3 minutes until the onions become translucent and the garlic is fragrant. Add the cumin, oregano, and cayenne pepper and cook for 2 minutes until the spices are nice and toasty.
- Return the pork to the Dutch oven, along with the pinto beans, chicken stock, beer and hot sauce (if using). Bring to a boil, lower to a simmer, cover and cook for 40 minutes.
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