Spicy Pork And Black Bean Chili

8 Servings

1 lb black beans
1 1/2 lb boneless lean pork, Cubed
5 garlic cloves, Minced
1 T paprika
2 t cumin, Ground
1 cn tomatoes 28 oz, Chopped
2 T red wine vinegar
1/3 c parsley (or coriander )
1 chop
1 black pepper freshly
1 ground
2 T olive oil
2 onions, large chopped
4 t chili powder (or more)
2 t oregano, Dried
1/2 t chili pepper flakes
2 c chicken stock
3 green peppers, Diced
1 salt
In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside.
Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender.
Add chopped parsley or chopped coriander.