Ingredients
2
medium carrots, chopped
2
medium celery stalks, chopped
2
large garlic cloves, minced
1
pound pork sirloin cutlets, cut into 1/2-inch dice
Salt and freshly ground pepper
1
tsp chili powder (or to taste)
1/2
tsp dried oregano, crumbled
1
14 1/2-ounce can peeled tomatoes (undrained)
2
15-ounce cans cannellini or Great Northern beans, rinsed and drained
Grated cheddar and/or Monterey Jack cheese
Directions
1.
Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes.
2.
Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Add to skillet, season with salt and pepper and cook until browned, stirring frequently, approximately 6 minutes.
3.
Add pork to vegetables. Blend in chili, cumin, oregano and sage and stir 3 minutes. Add broth to skillet and bring to boil, scraping up any browned bits. Stir into pork mixture. Add tomatoes with liquid and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour.
4.
Add beans to mixture and stir until heated through. Spoon into bowls. Top with cheese and cilantro.
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