Pork

Kidney Beans, boiled

Tomato, diced

Beef Stock Concentrate

Onion

Cilantro

Olive Oil

Tortilla

Garlic

Flour

Chili Powder

Cumin

Cayenne Pepper

Dried Oregano

Chunky pork chili

serving

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Heat half the oil in a large, heavy bottomed saucepan on high heat. Cook pork, in batches, for 3-4 mins, until browned. Transfer to a plate.

Bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours, or until pork is very tender. Uncover for the last 15 mins to slightly thicken the gravy.

Stir in the beans. Serve with rice, tortilla chips and a dollop of sour cream.

Reduce heat to medium. Heat remaining oil in same pan. Sauté onion and crushed garlic for 4-5 mins, until tender. Add flour, cumin, chili powder and red pepper flakes. Cook, stirring, for 1 min.

Mix in stock gradually, stirring and scraping the bottom of the pan. Return trimmed and cut into chunks pork to the pan, along with the tomatoes and oregano.

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