2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons canola oil
1 large onion, diced
4 garlic cloves, minced
2 (16-oz.) cans kidney beans, undrained
2 (16-oz.) cans whole kernel white corn, drained
2 (10-oz.) cans diced tomatoes and green chiles with lime juice and cilantro, undrained
2 (4.5-oz.) cans chopped green chiles, undrained
How to Make It
Stir together first 4 ingredients. Reserve 2 Tbsp. flour mixture. Dredge pork in remaining flour mixture.
Cook pork in hot oil in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until browned. Add onion and garlic, and sauté 5 minutes.
Stir in kidney beans and next 3 ingredients, and bring to a boil. Sprinkle with reserved 2 Tbsp. flour mixture, and stir until blended. Cover, reduce heat to low, and cook, stirring occasionally, 30 minutes.
I was having two dinner parties in one weekend and wanted to make something I could have on both nights, but also a little more interesting then your basic stew or chili. This got rave reviews from adults and children (for the slightly pickier kids, I reserved a few of the chicken pieces and corn and just gave them that on a plate). I used chicken instead of pork and only had regular canned tomatoes so I added green chilis. I used half the amount of beans and I omitted the onion and garlic (just preference) and it didn't suffer in flavor one bit. Served it with corn muffins one night and bread the other and a big salad and voila!
We served this chili on Christmas eve to the neighbors and everyone asked for the recipe. It's different and rich and very satisfying. Only change I made was to use pork tenderlion diced small and then supplement with a large can of chicken breast from Sam's Club. We bought the tenderloin from Publix while on sale and we like to use the chicken breast when we can in soups/stews for a healthier meal. The combination was amazing. Will make again and again. Even my 5 and 3 year old boys inhaled it (with a little less pepper).