Martin Bros. Recipes

Pork Chili

Keywords: Pork, Soups

Added: September 07, 2017

2 lb Farmland Roasted & Seared Pork Shoulder (928620), pulled

1 qt Bush’s Best Low Sodium Dark Red Kidney Beans (601130), rinsed, drained

2 Tbsp Roland Pomace Olive Oil (620390)

2 cups Capital City Medium Yellow Onion (361077), diced

1/4 cup Capital City Jalapeño Pepper (365150), diced

1 Tbsp Wholesale Minced Garlic (391021)

1 qt Heinz Bell ‘Orto™ Fancy Tomato Sauce (550610)

1 qt Heinz Diced Tomatoes in Juice (550630)

2 Tbsp McCormick Ground Cumin (472291)

2 Tbsp McCormick Dark Chili Powder (472211)

2 Tbsp McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231)

2 tsp McCormick Table Grind Black Pepper (472538)

As needed UniPro Shredded Mozzarella Cheese (939510)

As needed Kemps Sour Cream (900540)

As needed Rich’s Plain Oven Fired Flatbread (989760), cut into chips, fried

PREP | In a kettle, heat olive oil. Sauté onion and jalapeño until they begin to turn tender. Add garlic. Continue to sauté for an additional minute. Add tomato sauce, tomatoes and all seasonings. Bring to a simmer. Simmer for 5-10 minutes. Add pork and beans. Cook until heated through. Garnish with cheese and sour cream. Serve with flatbread chips.

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