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Ingredients
- 1 Tablespoon vegetable oil
- 1-1/2 lbs pork shoulder, cut into bite sized pieces
- salt and pepper
- 1/2 yellow onion, chopped
- 4 cloves garlic, pressed or minced
- 1-2 jalapeños, seeded and minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon mustard powder
- 3/4 teaspoon cumin
- 15oz can Mrs. Grimes Original Chili Beans in Chili Sauce
- 14.5oz can petite diced tomatoes
- 4oz can diced green chilies
- 2 cups gluten-free chicken broth
- 1 lime, cut into wedges
- Toppings: tortilla chips, pepper jack cheese, chopped cilantro
Preparation
Step 1
Heat oil in a 6-quart Dutch oven over heat that’s just a touch above medium. Add pork then season with salt and pepper and saute for 10 minutes, stirring occasionally. Add onion, garlic, jalapeño, oregano, mustard powder, and cumin then saute for another 5 minutes. Add beans, petite diced tomatoes, green chilis, and chicken broth then turn heat up to bring to a boil. Turn heat down to medium then simmer for 30 minutes, stirring occasionally. Taste then add more salt and pepper if necessary, and then squeeze in a little bit of fresh lime juice. Scoop into bowls then serve with extra lime wedges and toppings.