Categories: Chili, Main Dish, Pork

Ingredients

• 2 lbs boneless pork loin
• 1 cup pineapple-orange juice
• 2 limes, juice of
• 1 tablespoon jerk seasoning
• 1/4 cup flour
• 1/3 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
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ginger
• 2 large tomatoes, diced
• 1 cup red wine
• 2 (16 ounce) cans black beans, drained and rinsed
• salt
• pepper
• 1/4 cup cilantro, minced

Directions

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.

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