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Title: Pork Chili
Categories: Chili Ethnic
Yield: 6 Servings
| US INGREDIENTS | ||
| 1 1/2 | lb | Boneless pork; cut into 1-inch cubes |
| 1 | tb | Vegetable oil |
| 1 | md | Onion; chopped |
| 1 | cl | Garlic; crushed |
| 1 | tb | Flour |
| 1/4 | c | Chili powder |
| 1 | tb | Ground cumin |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | cn | Whole peeled tomatoes; (16 oz each), cut up |
| 1 | cn | Tomato sauce (8 oz) |
| UK MEASUREMENTS | ||
| 600 | g | Boneless pork; cut into 3 cm cubes |
| 15 | ml | Vegetable oil |
| 1 | md | Onion; chopped |
| 1 | cl | Garlic; crushed |
| 15 | g | Flour |
| 35 | g | Chili powder |
| 15 | g | Ground cumin |
| 5 | g | Salt |
| 3 | g | Pepper |
| 2 | cn | Whole peeled tomatoes; (450 g each), cut up |
| 1 | cn | Tomato sauce (225 ml) |
Cook pork in oil in medium pot until pork begins to brown. Add onion and garlic and cook 5 minutes or until onion is transparent. Stir in flour, chili powder, cumin, salt, and pepper. Stir to coat meat.
Stir in tomatoes and tomato sauce. Simmer, uncovered, 1 hour or until pork is tender and stew is thickened.
From "Wild About Chili" by Dotty Griffith (1985) ISBN 0-8120-3498-8 MM by Dave Sacerdote
From: Dave Sacerdote Date: 09-10-96 (10:07)
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