Pork And Vegetable Chili

• 1 1/2 lb. boneless pork shoulder
• 2 Tbsp. all-purpose flour
• 1 1/2 Tbsp. vegetable oil
• 1 Spanish onion
• 4 cloves garlic
• 1 (28 oz.) can canned tomatoes in puree
• 3 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. dried oregano
• 2 tsp. sugar
• 1 tsp. unsweetened cocoa
• 3/4 tsp. salt
• 2 summer squash
• 1 sweet green pepper
• 1 (19 oz.) can kidney beans

1. Toss 1/2 of pork with 1 tablespoon flour in plastic bag; shake to coat evenly.
2. Heat 1/2 tablespoon oil in Dutch oven over medium heat.
3. Add floured pork; cook until browned evenly on all sides. Remove to plate.
4. Repeat with remaining pork, flour and 1 tablespoon oil.
5. Remove pork.
6. Heat remaining 1/2 tablespoon oil in pot.
7. Add onion and garlic; cook 5 minutes.
8. Add tomatoes, chili powder, cumin, oregano, sugar, cocoa powder, salt and reserved pork.
9. Simmer 40 minutes.
10. Stir cubed squash and green pepper into chili.
11. Bring to simmering; cook 15 minutes.
12. Stir in beans; cook until heated through and vegetables are just tender. Top with sour cream and/or shredded Cheddar cheese.

pork shoulder, flour, vegetable oil, onion, garlic, tomatoes, chili powder, ground cumin, oregano, sugar, unsweetened cocoa, salt, summer, sweet green pepper, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=489497 (may not work)