Ingredients
1 pound boneless pork loin roast, cut into 3/4-inch cubes3 teaspoons olive oil1 large onion, chopped2 celery ribs, chopped1 jalapeno pepper, seeded and chopped1 garlic clove, minced1-1/2 cups water1 tablespoon chili powder2 teaspoons brown sugar1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper1 can (6 ounces) tomato paste1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained2 teaspoons minced fresh cilantro
Preparation
In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm.
In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.
