Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Spicy Green Pork Chili


1 1/2 lb boneless pork chops
16 oz stewed tomatoes
45 oz black beans
32 oz light red kidney beans
1 lg yellow onion
2 cloves garlic, crushed
2 each jalapeno peppers, chopped
1 teaspoon ground cumin
1 teaspoon butter
1 salt and pepper
1 tabasco (just a little)
1 water (add to desired consistency)

Trim excess fat from chops; dice into bite-size chunks. Lightly sauté. Drain on paper towel; sauté onion, garlic, and jalapeno in butter. Add pork, onion, garlic, and jalapeno together in pot. Add black beans, kidney beans, and stewed tomatoes. Do not drain beans. Add 7 ounce can of diced canned jalapeno.

The longer the chili simmers, the better it is. When done, the pork should be very tender. The pork will also darken due to the black beans. Can serve in bowls as usual or over white rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.