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Pork Chili With Squash And Beans

pork, microwave

2 1/2 pounds boneless pork shoulder or butt
3 tablespoons (approx) vegetable oil
4 onions; chopped
4 cloves garlic; minced
1 sweet green pepper; diced
1 tablespoon minced jalapeno peppers; pickled or fresh, or
1/2 teaspoon hot pepper flakes
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons cumin
2 can (19 oz) tomatoes; undrained
2 pounds butternut squash
3 can (19 oz) romano or kidney beans
salt and pepper

Trim pork; cut into bite-size cubes. In Dutch oven, heat 1 tablespoon of the oil over medium-high heat; brown pork in batches, adding oil as needed. Transfer to bowl. Reduce heat to medium and add remaining oil to pan; cook onions, garlic and green pepper, stirring occasionally, for 3 minutes or until softened. Stir in jalapeno, chili powder, oregano and cumin; cook, stirring, for 2 minutes. Add tomatoes, breaking up with fork; add pork and bring to boil, scraping up brown bits. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Meanwhile, halve, seed and peel squash; cut into bite-size pieces. Add to pot along with beans; cover and simmer for 20 to 30 minutes or until pork and squash are tender. Season with salt and pepper to taste. (Chili can be cooled and refrigerated in airtight containers for up to 3 days or frozen for up to 2 months. Thaw completely. Reheat over medium heat for 10 to 15 minutes, or microwave at Medium- High/70% for 15 minutes, stirring occasionally.)

Contributor: Canadian Living - November, 1991

Yield: 8 servings

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