A robust Italian style stew that is part chili. Serve over rice and accompany with a good Chianti.
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- ½ cups Orange juice
- 1 cup Beef broth
- 3 whole Tomatillos, peeled and diced
- ¼ cups Vegetable oil
- 4 cloves Garlic, peeled and chopped
- 1 pound Country Style Boneless Pork Loin Ribs, Cut Into 1 Inch Cubes
- ½ whole Onion, thinly sliced
- 4 Roma tomatoes, diced
- 2 teaspoons Crushed red pepper flakes
- 2 tablespoons Fresh coriander leaves, chopped
- 1 box (Size 15 oz) Black Beans with Liquid
- Cooked Rice, For Serving
- Sliced avocado, to serve
- FOR THE SOUR CREAM AND LIME SAUCE:
- ¼ cups Sour cream, and more to serve
- 1 teaspoon Lime juice
Preparation
In a heavy 1 1/2 quart saucepan, combine orange juice, broth and tomatillos. Cook over low heat for about 20 minutes.
While the sauce cooks, heat the oil in a large skillet and sauté the garlic for 1-2 minutes. Add pork and brown on all sides. Using a slotted spoon, remove the pork from the pan and transfer it to the tomatillo mixture.
In the same skillet, brown the onions and add them to the tomatillo and pork mixture. Add the tomatoes, crushed red peppers and cilantro to the tomatillo mixture and cook over low heat for 1 hour. Stir occasionally.
Add the black beans, including the liquid. Bake uncovered for an additional 30 minutes.
For the sauce, mix sour cream with lime juice and refrigerate until ready to serve.
Serve over tomatillo and pork mixture over rice. Top with sliced avocado and a dollop of lime sour cream.
