Description
A robust Italian style stew that’s part chili. Serve over rice and pair with a nice Chianti.
Ingredients
- ½ cups Orange Juice
- 1 cup Beef Broth
- 3 whole Tomatillos, Peeled And Diced
- ¼ cups Vegetable Oil
- 4 cloves Garlic, Peeled And Minced
- 1 pound Pork Loin Boneless Country Style Ribs, Cut In 1-inch Cubes
- ½ whole Onion, Sliced Thin
- 4 Roma Tomatoes, Diced
- 2 teaspoons Crushed Red Pepper Flakes
- 2 Tablespoons Fresh Cilantro Leaves, Chopped
- 1 can (15 Oz. Size) Black Beans With Liquid
- Cooked Rice, To Serve
- Sliced Avocado, To Serve
- FOR THE SOUR CREAM AND LIME SAUCE:
- ¼ cups Sour Cream, Plus More To Serve
- 1 teaspoon Lime Juice
Preparation
In a 1 1/2 quart heavy saucepan, combine orange juice, broth and tomatillos. Cook over low heat for about 20 minutes.
While sauce is cooking, heat oil in large skillet and saute garlic for 1–2 minutes. Add pork and brown on all sides. Use a slotted spoon to remove pork from skillet and transfer to the tomatillo mixture.
In the same skillet, brown onions and add to the tomatillo and pork mixture. Add tomatoes, crushed red peppers, and cilantro to the tomatillo mixture and cook over low heat for 1 hour. Stir occasionally.
Add black beans, including the liquid. Cook uncovered for an additional 30 minutes.
For the sauce, mix sour cream with lime juice and chill until ready to serve.
Serve over tomatillo and pork mixture over rice. Top with sliced avocado and a dollop of lime sour cream.
