Bean and Pork Chili

Makes 15 servings

Judy

ingredients

1 boneless pork shoulder roast or boneless pork butt roast (4 to 5 pounds), cut into large cubes
3 tablespoons olive oil
2 large onions, chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1/2 to 2/3 cup chili powder
3 tablespoons dried oregano
2 to 3 tablespoons ground cumin
4 1/2 teaspoons salt
2 teaspoons cayenne pepper
4 cans (15 ounces each) black beans, rinsed and drained
Minced fresh cilantro, optional

1
In a Dutch oven or soup kettle, saute pork in oil until no longer pink; drain.
2
Add onions; cook and stir for 3 minutes.
3
Add garlic; cook 2 minutes longer. Stir in the broth, tomatoes and seasonings.
4
Bring to a boil.
5
Reduce heat; simmer, uncovered, for 1 hour, stirring several times.
6
Skim fat; stir in beans.
7
Simmer 45 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired. .