Ingredients
1 boneless pork shoulder butt roast (4 to 5 pounds), trimmed and cut into 3/4-inch cubes3 tablespoons olive oil2 large onions, chopped8 garlic cloves, minced4 cans (14-1/2 ounces each) chicken broth1 can (28 ounces) crushed tomatoes1/2 to 2/3 cup chili powder3 tablespoons dried oregano2 to 3 tablespoons ground cumin4-1/2 teaspoons salt2 teaspoons cayenne pepper4 cans (15 ounces each) black beans, rinsed and drainedMinced fresh cilantro, optional
Preparation
In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times.
Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.
