Island Pork and Black Bean Chili

• 2 lbs boneless pork loin
• 1 cup pineapple-orange juice
• 2 limes, juice of
• 1 tablespoon jerk seasoning
• 14 cup flour
• 13 cup olive oil
• 2 large onions, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 5 garlic cloves, minced
• 2 jalapeno peppers, minced
• 2 teaspoons cumin
• 1 teaspoon oregano
• 14 teaspoon ground cloves
• 14 teaspoon ginger
• 2 large tomatoes, diced
• 1 cup red wine
• 2 (16 ounce) cans black beans, drained and rinsed
• salt
• pepper
• 14 cup cilantro, minced

1. Cut pork into 1-inch cubes; place in resealable plastic bag.
2. Whisk together the orange-pineapple juice, lime juice, and jerk seasoning; pour over pork loin; reseal bag; place in refrigerator overnight.
3. Drain marinade; allow cubes to dry; dust with flour.
4. In a large skillet or Dutch oven, heat the oil over medium-high heat; brown cubes a few at a time, remove to a platter.
5. In the same pan, saute onions, bell peppers, garlic, and jalapeno peppers for 3 minutes.
6. Add in cumin, oregano, cloves, ginger, tomatoes, and wine; bring mixture to a boil; return pork to pot.
7. Decrease heat to medium; simmer 1 1/2 hours.
8. Add in beans; continue cooking 30 minutes.
9. Stir in salt and pepper; garnish with cilantro.

pork loin, pineapple, jerk seasoning, flour, olive oil, onions, red bell pepper, green bell pepper, garlic, peppers, cumin, oregano, ground cloves, ginger, tomatoes, red wine, black beans, salt, pepper, cilantro

Taken from www.food.com/recipe/island-pork-and-black-bean-chili-428777 (may not work)