Spicy Mango Pork Chili Food

SPICY PORK TENDERLOIN WITH MANGO SALSA

Steps:

• Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.

SPICY MANGO PORK CHILI

Steps:

• Soak beans together over night.
• Chop first onion, cube pork, chop garlic, and chop cilantro. Toss in bowl with salt and spices and put in slow cooker on low over night or on high all day. Fill to the top of pork with pineapple juice.
• Dice mangos, onions, peppers, and habanero. Heat large skillet on medium heat and slowly render bacon until bacon starts to turn brown. Add onions to the bacon fat and sweat on medium heat. Add diced peppers, habaneros, and ginger and cook until soft. Take off heat and set to side. Take the same pan and heat mangos and cilantro, add spices, salt and pepper, and deglaze with cider vinegar. Set aside with onions and peppers.
• When the pork is cooked enough to fall apart on its own, take out most of the pineapple juice and add the vegetable and mango mixture. Add just enough mango nectar to make mixture moist enough to be chili. Drain, rinse and add beans and cook for an hour in the slow cooker.

SPICY PORK CHILI

Steps:

• Combine all ingredients in a large pot. Cook on medium/high for about 30 minutes and then on simmer for 30 minutes.
• Serve and enjoy!

SPICY MANGO SALSA

Steps:

• In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
• Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

SPICY PORK CHILI

Steps:

• In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

UNCLE DICK'S PORK CHILI

Steps:

• In a large skillet, brown pork in 2-3 T of olive oil. (My uncle also adds a little beer.).
• Mix all ingredients in a large pot and simmer for at least 3 hours.
• Let set and cool over night for all spices to blend.
• Reheat and serve!

PORK CHILI

Steps:

• Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
• Add pork and chorizo sausage and cook unti pordk changes colour.
• Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
• Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
• Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
• About 15 minutes before serving, add the kidney beans to the chili.
• We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

SPICY PORK CHILI

Steps:

• In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
• Stir in flour, mixing well.
• Add the remaining ingredients, except cheese and tortillas.
• Simmer, uncovered, one hour.
• Top each serving with some of the cheese.
• Serve with tortillas, if desired.
• Serves 8.

SPICY MANGO SALAD

Steps:

• Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.