Spicy Colorado Chili
An easy, hearty chili for those chilly winter evenings.
1 tablespoon vegetable oil
1 ½ lbs pork shoulder, trimmed and cut into ½-inch cubes
1 large onion, peeled and chopped
1 (14 ½ ounce) can Mexican-style diced tomatoes
1 (12 ounce) can tomatillos, drained and chopped
(4 ounce) can diced green chilies (mild or hot)
1 can pinto or black beans (or more)
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon oregano
¾ teaspoon salt
½ teaspoon cumin
Heat oil and add pork. Cook over medium-high heat until browned (about 8-10 minutes). Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Remove cover and cook for 30 additional minutes or until pork is tender.
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