Pork stew with red chilies and black beans from The Feast of Santa Fe: Cooking of the American Southwest by Huntley Dent

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on April 02, 2014

    Simple and good, with a nice spicy kick. This definitely should be served over rice. There is too much sauce to think of it like a traditional chili. I prepared the beans ahead of time. That worked very well. The honey was a surprise ingredient - it was there, but stayed in the background.

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