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Categories:
olive oil pork loin salt ground black pepper onion garlic paprika chile powder red pepper red wine tomatoes chicken kale white beans
Viewed: 67 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 1 pound boneless pork loin or chops, trimmed and cut into bite-size pieces
- Mrs. Dash Table Blend, or salt, to taste
- Ground Black Pepper, to taste
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon Hungarian paprika
- 1 teaspoon Ancho chile powder
- 1 or 2 pinches of crushed red pepper flakes
- 1/4 cup red wine
- 4 Roma (plum) tomatoes, chopped
- 4 to 5 cups chicken or turkey broth, homemade or low sodium
- 1 bunch of kale, ribs removed and chopped
- 1 can of white beans, drained and rinsed
Method
- Heat the oil in a dutch oven or soup pot on medium high.
- Generously season the pork with the Mrs. Dash and black pepper, then add to the pot. Brown the pork on all sides, then remove to a bowl and set aside.
- Add the chopped onion to the pot, and cook for about five minutes until starting to soften.
- Add the minced garlic, Hungarian paprika, Ancho chile powder and crushed red pepper flakes, and stir for about a minute longer.
- Add the red wine and chopped tomatoes, stirring to scrape up any browned bits on the bottom.
- Add the broth, then bring to a boil. Add the kale (it looks like a lot, but it all wilts down just like spinach) until it's mixed in, then turn down the heat to a low simmer.
- Add the pork back in and the white beans (I used cannellini) and continue simmering until ready to eat.
