Pork And Pinto Bean Chili Food

PORK AND PINTO BEAN CHILI

Steps:

• Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
• Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
• Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
• Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
• Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
• Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.

PRESSURE COOKER PORK AND PINTO BEAN CHILI

Steps:

• Preheat the broiler. Line a broiler pan or baking sheet with foil.
• Place the poblanos on the foil and broil, turning as needed, until completely charred, 10 to 15 minutes.
• Transfer the peppers to a medium bowl and cover tightly with plastic wrap. Let sit for 10 minutes. Using your hands, rub off most of charred skin, rinsing your hands frequently under cool running water. (You may first wish to slip on gloves of some sort as poblanos can irritate your skin.) Slice the poblanos in half and discard the stems, ribs, and seeds. Finely chop the chiles.
• In a 6- to 8-quart stovetop pressure cooker set over medium-high heat or in an electric pressure cooker set to sauté, heat 2 tablespoons oil. Add half the pork, season with salt and pepper, and cook, stirring occasionally, until browned, 5 to 8 minutes. Transfer to a plate. Repeat with the remaining pork and heap it onto the pork already on the plate.
• Add 1 tablespoon oil, the onions, and garlic to the pressure cooker or Instant Pot and cook, stirring occasionally, until softened, about 6 minutes. Stir in the cumin, oregano, bay leaves, and poblanos and cook until combined, about 1 minute. Add the vinegar, stock, beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
• If using a stovetop pressure cooker: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure, and remove lid.If using an electric pressure cooker: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, and remove the lid.If using an Instant Pot: Secure lid. Set the Instant Pot to pressure cook at high pressure for 31 minutes. Once finished, turn off, quickly release pressure, and remove the lid.
• Let the chili stand, uncovered, for 30 minutes. Discard the bay leaves. If desired, season with salt and pepper to taste. Reheat gently, if necessary, before serving.

MEXICAN PORK & PINTO BEANS

Steps:

• In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.

PORK AND PINTO BEANS

Steps:

• Sort beans and rinse with cold water. Soak beans according to the package directions., Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer., Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.

PORK AND GREEN CHILI PINTO BEAN STEW

Steps:

• Heat the olive oil in a heavy pot which has a lid. Add the pork cubes and cook, stirring until lightly brown.
• Stir in the onion and garlic. Cook, stirring, for 2-3 minutes. Stir in the flour and stir well to coat the meat. Cook over medium heat, stirring constantly, for 2-3 minutes.
• Add the tomatoes, green chilies, jalapeño, salt and sugar. Stir to mix well. Pour in the chicken broth. Bring to a boil. Cover and simmer for 1 hour. Meat should be very tender. Add the Randall Beans Pinto Beans. Cook 10 minutes more.
• Taste and correct the seasonings, adding some hot sauce to taste, if desired.

SPICY RED PORK AND BEAN CHILI

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
• Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
• Serve chili with bacon and accompaniments.

COLORADO HATCH GREEN CHILI WITH PINTO BEANS

Steps:

• Drizzle and heat olive oil in a stockpot. Add pork cubes and lightly brown.
• Stir in minced garlic and chopped onion. Add the tapioca flour and stir well to coat the meat. Cook over medium heat, stirring for 2-3 minutes.
• Add the tomatoes, green chilies, jalapeño, and salt.
• Pour in the chicken broth. Stir in the pinto beans and mix well. Bring to a boil.
• Cover and simmer for 1 hour.
• Add more salt or hot sauce as desired.

MEXICAN PORK CORN AND KIDNEY BEAN CHILI

Steps:

• In a large nonstick skillet, heat oil.
• Add the pork,celery,green pepper.
• Cook 5 minutes. Toss to brown on all sides.
• Add beans, tomatoes, corn, chili powder and cumin.
• Lower heat to medium and simmer for 15 minutes.
• Season with Salt and Pepper to taste.

PRESSURE-COOKER PORK AND PINTO-BEAN CHILI

Steps:

• Preheat broiler. Roast poblanos under broiler, turning, until completely charred, about 5 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove ribs and seeds. Finely chop chiles.
• Heat 2 tablespoons oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Season pork with salt and pepper. Add half the pork and cook, stirring occasionally, until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork; transfer to plate.
• Add remaining 1 tablespoon oil, the onions, and garlic to pressure cooker, and cook, stirring occasionally, until softened, about 6 minutes. Add cumin, oregano, bay leaves, and poblanos, and cook, stirring, until combined, about 1 minute. Add vinegar, stock (8 cups for stovetop; 7 cups for electric), beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
• Let pork and beans stand, uncovered, for 30 minutes in liquid. (Discard bay leaves.) Season with salt and pepper and serve.

SLOW COOKER PORK ROAST CHILI

Steps:

• Add all ingredients to your slow cooker except for the pork roast and give it a nice stir to fully combine. Add pork roast and cover with some of the sauce/bean mixture.
• Cook on low for 7-8 hours or on high for 4 hours.
• When ready, pork will be very tender. Break up pork with a fork and mix to combine.
• Serve chili with shredded cheese and sour cream.

CHILI VERDE WITH PORK SHOULDER

Steps:

• Heat a large pot over medium-high heat. Saute pork in the hot pot until no longer pink, 5 to 7 minutes. Add onion and cook until transparent, about 5 minutes. Stir in garlic and cook for 1 to 2 minutes. Add cumin, oregano, salt, and pepper. Stir in pinto beans, diced tomatoes, and green chiles. Add chili powder and mix well. Pour in enough water to make a thin gravy.
• Cover and cook, stirring often, until meat is fork tender, at least 2 hours.

PORK AND PINTO BEAN STEW(CROCKPOT)

Steps:

• 1. Heat oil in skillet and cook and stir cubes of pork until nicely browned on all sides.
• 2. Add pork, soaked and drained beans,water and all remaining ingredients(except fresh cilantro, if using) to crock. Cook on high 5 or six hrs. until beans are very tender. Stir in fresh cilantro
• 3. *to quick-soak beans: Place in pot with covering an inch above beans. Bring to a boil, turn off heat, cover and soak one hr. Drain. **When I have plenty of time for these to be in the crockpot(maybe 7 or 8hrs.), I sometimes omit the soaking.

PORK N' BEANS CHILI

Steps:

• Brown the hamburger and drain the grease.
• Combine all ingredients in a pot and bring to a boil. Turn down heat and simmer for 1-2 hours uncovered.

BEEF AND PORK CHILI

Steps:

• Gather the ingredients.
• Sauté the pork, beef, and onions in olive oil or vegetable oil over medium heat until meat is no longer pink and onions are lightly browned. Pour off some of the excess fat.
• Add the garlic, tomatoes, tomato paste, chili powder, cumin, salt, pepper, jalapeno peppers, and crushed red pepper, if using. Add the beans, and stir in the beer and water. Bring to a boil then reduce heat to low.
• Simmer, uncovered, for 1 hour, stirring frequently. Cover and simmer for about 1 hour longer.
• Serve alone or with freshly baked cornbread and a tossed salad. Enjoy!