Red bean chili with pork

Ingredients

• 1 kg pork shoulder
• 100 g raw lard
• 1.5 kg canned chopped tomatoes in their own juice
• 1 large sweet red pepper
• 3 large onions
• 1 head of garlic
• 2 cans (400g each) canned red beans
• 1 st. l. ground zira, dry oregano and rosemary
• 1-3 tsp ground hot red pepper
• salt, freshly ground black pepper

Cooking

Step 1

Peel and finely chop the onion. Chop the garlic. Remove the core and stem from sweet peppers, cut the flesh into small cubes.

Step 2

Cut the pork into cubes with a side of 2 cm. Cut the lard very finely.

Step 3

Put the fat in a large saucepan with a thick bottom, put it on a small fire, melt it. Put a piece of meat into the melted lard so that the pieces do not touch each other, increase the heat and fry the meat on all sides until golden brown. Remove the meat with a slotted spoon to a plate and place the next portion.

Step 4

When all the meat is ready, return it to the pot, add the onion, garlic and bell pepper, as well as a little hot red pepper and mix. Cover the pot with a lid and cook over medium heat, stirring occasionally, for 20 minutes.

Step 5

Add the tomatoes, juice, cumin, oregano, rosemary, salt, and black pepper to the saucepan. Pour in 400 ml of cold water. Bring to a boil, reduce heat to low and cook covered for 2 hours. Stir occasionally. If the mixture seems too thick, add boiling water.

Step 6

Throw the beans in a colander, put in a saucepan, season with hot pepper, if desired, cook for 20 minutes. Serve very hot.