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| 5 Bean Chili |
1 can kidney beans
1 can calanelly white beans
1 can black beans
1 can pinto beans
1 can fava beans
2 cans low sodium beef or chicken broth
2 lb. pork roast shoulder
1 large can diced tomatoes, drained
8-12 tomatillos (green tomatoe/kiwi blend)
1 lg. onion - chopped, medium
1 tablespoon garlic
1 tablespoon fresh oregano - if using dry add more
½ cup tightly packed cilantro - chopped, medium
6 green chilies - 2 small cans whole chilies chopped coarsely
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon paprika
½ teaspoon cyan/red pepper (or to taste)
pinch of sugar
Cook pork roast in shallow pan of water for 2½ hours at
250°F. Cut roast into
1 inch cubes. Poor drippings in bowl, skim and set aside -
add to chili if
additional liquid is needed. Combine all ingredients in large
crock-pot or slow
cooker. Simmer until flavors blend
Makes 4 to 6 quarts
Recipe contributed by Tory
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