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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 tablespoons vegetable oil
3 ½ pounds pork shoulder, cut into ½ inch cubes
2 medium onions, chopped, about 2 cups
1 tablespoon chopped garlic
3 tablespoons chili powder
1 tablespoon each: ground cumin seeds, oregano, basil
1 teaspoon each: salt, freshly ground
black pepper
½ teaspoon cayenne pepper or to taste
1 can chicken broth, 13 ¾ ounces
1 can whole tomatoes, 14 ounces, chopped
1 can tomato paste, 6 ounces
1 can red kidney beans, 15 ¼ ounces, rinsed and drained
1 can black beans, 15 ounces, rinsed and drained
1 box frozen corn, 10 ounces, defrosted
1 cup diced green onions
grated sharp Cheddar cheese
sour cream
chopped fresh cilantro
Heat oil in large Dutch oven over medium heat. Add meat in batches, cook and stir until meat is lightly browned, about 5 minutes. Remove with slotted spoon. When all meat is cooked, return meat to Dutch oven. Add onions garlic, chili powder, cumin, oregano, basil, salt, pepper and cayenne pepper. Cook and stir about 5 minutes. Add chicken broth, tomatoes and tomato paste. Stir to mix. Increase heat to high. Heat to boil. Stir 1 to 2 minutes. Lower heat to medium. Simmer until meat is tender, about 1 ½ hours. Stir occasionally. Add kidney beans, black beans and corn. Stir to mix. Cook and stir, just to heat through, about 10 minutes. Remove from heat. Spoon into large bowls. Garnish with green onions, cheese, sour cream and cilantro.