Gingersnap Pork Chili
Created by Felix4067 on January 3, 2012
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Recipe #7290
Ingredients
- 2 tablespoons oil (olive oil)
- 1 pound pork loin, boneless (cut into 1/2-inch cubes)
- 3 green onions, sliced thin (including tops)
- 1 piece (2-inch) ginger root, grated
- 3/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15.5 ounce) kidney beans (dark red beans, drained but not rinsed)
- 1 can (15.5 ounce) black beans (drained but not rinsed)
- 1 cup cider vinegar
- 1 can (6 ounce) tomato paste
- 6 tablespoons sugar
- 5 teaspoons lemon juice
- 1 teaspoon hot sauce (Tabasco)
How to Make
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Step 1: In a large pot, heat olive oil over medium heat.
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Step 2: Add pork, onion, ginger, cloves, salt and pepper; cook over medium heat, stirring frequently, until pork is mostly done, about 10 minutes.
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Step 3: In a bowl, combine vinegar, tomato paste, sugar, lemon juice and Tabasco; stir until sugar dissolves.
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Step 4: Add beans and sauce to pan; stir well to combine.
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Step 5: Reduce heat to low and simmer, stirring occasionally, for about 30 minutes or until completely heated through.
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Step 6: Serve with either cornbread or your favourite crusty bread, or just by itself if you prefer.
Nutritional Facts
- Serving Size: 1 (473.8 g)
- Calories 777.4
- Total Fat - 18.7 g
- Saturated Fat - 4.6 g
- Cholesterol - 90.7 mg
- Sodium - 299.9 mg
- Total Carbohydrate - 97 g
- Dietary Fiber - 20.2 g
- Sugars - 24.7 g
- Protein - 55.7 g
- Calcium - 200.2 mg
- Iron - 7.3 mg
- Vitamin C - 9.2 mg
- Thiamin - 1.7 mg