Pork and Green Chile Chili
|Lean boneless pork loin||1 1⁄2 Pound|
|Vegetable cooking spray||1|
|Thinly sliced celery||1 Cup (16 tbs)|
|Diced red potato||3 Cup (48 tbs) (Round Ones)|
|Coarsely chopped tomatoes||3 Cup (48 tbs)|
|Canned low sodium chicken broth||43 Ounce (4 Cans Of 10 3/4 Ounce Each)|
|Canned chopped green chiles||9 Ounce (2 Cans Of 41/2 Ounce Each)|
|Frozen whole kernel corn||10 Ounce, thawed (1 Package)|
|Chili powder||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Canned no salt added black beans||15 Ounce, drained and divided (1 Can)|
Trim fat from pork; cut pork into 1-inch cubes.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender.
Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.
Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.
Place half of beans in a shallow dish; mash with a fork to form a paste.
Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil.
Cook, uncovered, 10 minutes or until mixture is thickened.