Black bean and pork stew
Dallas' Matt Martinez Jr. of Matt's Rancho Martinez suggests garnishing this stew with sour cream and shredded cheese and serving it with sourdough bread.
2 1/4 pounds thin pork chops3 tablespoons olive oil2 large bell peppers, coarsely chopped1 large white onion, coarsely chopped2 jalapenos, seeded and chopped3 cloves garlic, crushed1/2 cup chile powder1 tablespoon ground cumin1 teaspoon salt1/2 teaspoon black pepper3 (15- to 16-ounce) cans black beans, drained and rinsed 28-ounce can crushed tomatoes1 cup (4 ounces) shredded sharp Cheddar cheese1/2 cup sour cream
1. Trim the bone and any excess fat from the pork chops and cut the meat into 6 1/2-inch cubes; set aside.
2. Heat olive oil in a Dutch oven over medium heat. Add the bell peppers, onion, jalapenos and garlic. Cook for 10 minutes, or until vegetables are tender, stirring frequently.
3. Add pork and cook, stirring frequently, for 6 minutes, or until meat is no longer pink.
4. Reduce heat to low and stir in the chile powder, cumin, salt and pepper. Continue to stir for 1 minute, then stir in the beans and tomatoes. Cover and simmer for 1 hour and 20 minutes, adding water if necessary.
5. Divide soup among soup bowls and garnish with cheese and sour cream.
Nutritional analysis per serving: 617 calories, 38 grams fat, 37 grams carbohydrates, 34 grams protein, 95 milligrams cholesterol, 1,116 milligrams sodium, 14 grams dietary fiber, 54 percent of calories from fat.
-adapted from "MexTex: Traditional Tex-Mex Taste" by Matt Martinez Jr. (Bright Sky Press, $29.95)