Skillet Chili Pork
Black beans are frequently featured in Mexican cooking. You shouldn't have any trouble finding black beans for this recipe — they are available at most local supermarkets.
INGREDIENTS | SERVES 4 to 6
- 1½ pounds boneless pork
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chile powder
- 1 tablespoon cornstarch
- 3 tablespoons olive oil, divided
- 1 teaspoon minced ginger
- 2 tablespoons chopped green chili peppers
- 1 teaspoon minced garlic
- 1 onion, chopped
- 1 green bell pepper, diced
- ¼ teaspoon salt, optional
- 1 cup black beans
- 1 cup diced tomatoes
- 1 teaspoon cumin
Cut the pork into cubes. Place the pork cubes in a bowl and add the salt, black pepper, chili powder, and cornstarch. Set aside.
Heat a wok or skillet over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the minced ginger. Stir-fry until aromatic, and add the pork. Let sit for a minute, then stir-fry the pork until it is no longer pink and is nearly cooked through. Remove from the pan and drain in a colander or on paper towels.
Heat 1 tablespoon oil. When the oil is hot, add the chopped chili peppers. Stir-fry for a few seconds, then add the minced garlic. Add the onion and stir-fry for about 2 minutes, until it is softened. Add the diced green pepper. Stir-fry for a minute, adding salt if desired.
Stir in the black beans and diced tomatoes. Stir in the cumin. Bring to a boil. Stir in the cooked pork. Turn down the heat, cover, and simmer for about 5 more minutes, until everything is heated through. Taste and adjust seasoning if desired. Serve hot.
Crying Onion Cure
The next time you're peeling and chopping onions, try biting on the end of an unlit wooden match. The tip of the match is dipped in sulfur, which absorbs and neutralizes the sulfuric acid that escapes from the chopped onion before it reaches your nose.
