Try this Red Pork And Bean Chili recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan simmer the chilies in 6 cups of the water for 20 minutes, in a blender puree the chilies with the liquid in batches, and force the puree through a fine sieve into a bowl, pressing hard on the solids before discarding them. In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onion is softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the pork, the chili puree, the tomatoes, the bay leaf, the salt, the oregano, and the remaining 1 cup water and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 2 hours, or until the pork is tender. Add the kidney beans, simmer the chili, stirring occasionally, for 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream. Makes about 12 cups, serving 6 to 8. Gourmet December 1992
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Serving Size: 1 Serving (3122g) | ||
Recipe Makes: 1 servings | ||
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Calories: 432 | ||
Calories from Fat: 283 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 71.8mg | 2 % | |
Potassium 1053mg | 28 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 30.6g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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