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Oaxacan Chili

INGREDIENTS:6 lbs. pork loin or shoulder, cut into ½-inch pieces
3 quarts onion, coarsely chopped
¼ cup chili powder
¼ cup ground cumin
2 Tbsp. dried oregano
1 Tbsp. unsweetened cocoa
1 Tbsp. salt
1 ½ tsp. ground red pepper
1 ½ tsp. garlic powder
2 ½ quarts canned diced tomatoes (3 28-oz. cans)
1 ½ cups canned diced chiles
1 No. 10 can kidney, pinto, or red beans, drained and rinsed
6 cups California Ripe Olives, wedgedDIRECTIONS:Coat large saucepan or steam-jacketed kettle with cooking spray. Adjust heat to medium; add pork and onions. Stir occasionally and cook until pork is evenly browned; drain fat. Blend together chili powder, cumin, oregano, cocoa, salt, red pepper and garlic powder. Sprinkle over pork; stir to coat. Stir in tomatoes and chiles; bring to a boil. Cover and simmer 45 minutes. Add beans and olives. Cover and continue cooking 15 minutes or until pork is tender.SERVINGS:24 1 ½ cup sevingsPHOTO CREDIT:Photo Credit: CALIFORNIA OLIVE INDUSTRY

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