ADOBO PORK & BEAN CHILI

Serves 6-7

Olive oil

1 – 1½ kg boneless pork shoulder butt roast, cut into 1” cubes

1 onion, chopped

2 cloves garlic, minced

2 Tbsp chili powder

½ tsp cayenne powder

½ tsp freshly ground black pepper

250mL beef stock

2 cans black beans

1 can whole, peeled tomatoes, crushed, with juice

Basil, marjoram, oregano, thyme

1 can tomato paste

1 can corn

In a skillet on medium-high, heat the oil and then cook the pork in batches, until brown all over. Use a slotted spoon to transfer the cooked pork to the slow cooker stoneware.

Add onion to skillet and cook until softened, 4-5 minutes. Add garlic, chili powder, cayenne, and black pepper and cook, stirring, for 1 minute. Add stock to skillet, and bring to a boil while scraping up browned bits. Pour mixture into slow cooker stoneware.

Add black beans, tomatoes, and tomato paste to slow cooker. Add basil, marjoram, oregano, and thyme to taste; add a dash of Sriracha sauce if desired. Stir whole mixture to combine.

Cover and cook on LOW for 8-10 hours. Stir in corn and cook for another 20 minutes, until corn is hot. Serve.