(POSTED: February 20, 2006)
1 pound boneless pork loin, cut-up into 1/2-inch pieces
2 tablespoons cooking oil
1 medium green sweet pepper, coarsely chopped (1 cup)
1 medium red sweet pepper, coarsely chopped (1 cup)
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup orange juice
1/2 cup water
1 ounce semisweet chocolate, cut up
2 15-ounce cans dark red kidney beans, rinsed and drained
1 15-ounce can tomato sauce
1 14-ounce can chicken broth
3 to 4 jalapeno peppers, seeded and finely chopped*
2 medium tomatoes, seeded and chopped
1/4 cup snipped fresh cilantro
Dairy sour cream
Fresh cilantro sprigs (optional)
1. In a Dutch oven, cook the pork in hot oil until no longer pink. Remove the pork and set aside.
2. Add the sweet peppers, onion, and garlic to Dutch oven. Cook until tender, adding extra oil, if needed. Stir in pepper, cumin, and salt. Add orange juice, water, and chocolate. Cook and stir until the cut-up chocolate melts.
3. Stir in kidney beans, tomato sauce, chicken broth, and jalapeno peppers. Bring to boiling; reduce the heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in cooked pork, chopped fresh tomatoes, and cilantro. If you like, garnish each serving with sour cream and cilantro sprigs. Makes 6 to 8 servings.
*Note: Hot peppers contain volatile oils that can burn your eyes, lips, and sensitive skin. Wear plastic gloves while working with peppers, and be sure to wash your hands afterwards.
Source: Better Homes & Gardens