Pork & Corn Chili Recipe

• 1/4 corn or vegetable oil
• 8 meaty country-style pork spareribs (about 3 pounds), meat removed from bones, cut into 1/2 inch cubes
• 2 medium onions finely chopped
• 3 garlic cloves minced
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Tobasco sauce to taste
• 3 large ripe tomatoes, chopped or one 14.5oz can of diced tomatoes
• 1 29oz can of Garbanzo beans (optional)
• 2 cups water
• 1 cup beef broth
• 2 12oz cans corn kernels, drained

1. In a heavy, large pot, heat the oil over moderately high heat, add the pork and brown on all sides--in multiple batches if needed.
2. Add the onions, bell pepper, and garlic and stir till lightly browned, about 5 minutes.
3. Sprinkle the chili powder, cumin, and oregeno over the pork and vegetables and stir well.
4. Add the salt, pepper, and Tabasco, stir and continue cooking for 3 minutes.
5. Add the tomatoes, water, and broth and stir well.
6. Bring the liquid to a boil, reduce to a gentle simmer, cover, and cook for 1 hour.
7. Add the corn and Garbanzo beans and cook another 30 minutes.
8. Serve with warm corn bread or tortillas and your choice of vegetable or salad.

corn, countrystyle pork spareribs, onions, garlic, chili powder, ground cumin, oregano, salt, tobasco sauce, tomatoes, garbanzo beans, water, beef broth, corn kernels

Taken from cookeatshare.com/recipes/pork-corn-chili-9703 (may not work)