Ingredients
- Ingredients:
- Chili:
- 2 pork tenderloins, cleaned and cut into 3/4" chunks (about 2 to 2-1/2 lbs)
- 4 Tbsp cooking oil, divided
- 3 Tbsp jerk seasoning (reduce to 2 Tbsp if you want the chili less spicy)
- 1 onion, diced (about 1-1/2 cups)
- 1 red pepper, diced (about 3/4 cup)
- 1 green pepper, diced (about 3/4 cup)
- 1 jalapeno, finely diced
- 3 cloves garlic, minced
- 2 Tbsp flour
- 5–6 cups chicken stock
- 1/2–3/4 tsp salt
- 1/2 tsp pepper
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (8.8-oz) pouch precooked white rice
- 1 (15-oz) can coconut milk
- Mango Topping:
- 1 ripe mango, diced
- 1/2 lime, juiced
- 1 Tbsp cilantro, chopped
Preparation
Step 1
Preparation:
To make the chili, combine the pork tenderloin chunks, half the oil, and the jerk seasoning in a large mixing bowl. Toss well to coat and set aside, allowing to sit for 15–20 minutes before browning the meat.
Preheat a large skillet over medium heat. Add 1 Tbsp oil and sear the pork. Depending on the size of your skillet, you may need to work in batches.
Meanwhile, add the remaining 1 Tbsp oil to a large stockpot and sweat the onions, red and green peppers, and jalapeno until soft. Add the garlic and cook for an additional minute, until fragrant. Stir in the flour, coating the vegetables, and cook for about a minute longer. Then, add the seared pork, chicken stock, salt, pepper, and black beans. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes, or until the meat is tender. Add the rice and coconut milk and cook for another 5–10 minutes.
To make the mango topping, mix together the mango, lime juice, and cilantro in a small mixing bowl.
Serve the chili in bowls, topping each serving with the mango mixture.