4 1/2
tablespoons corn oil
3 pounds pork loin, cut into 1/2-inch cubes
1 1/2 tablespoons Cajun seasoning
1 onion, peeled, coarsely chopped
2 garlic cloves, minced
1 large red bell pepper, coarsely chopped
1 jalapeño chile, minced
2 (28-ounce) cans peeled tomatoes, drained, coarsely chopped
2 1/4 cups beef stock
3 Granny Smith apples, peeled, coarsely chopped
3 bay leaves
1 1/2 teaspoons chili powder
1 1/2 tablespoons light brown sugar
2 (14-ounce) cans red beans, drained, rinsed
kosher salt
Heat the
oil in a large heavy kettle over high heat. Toss the pork with the Cajun
seasoning in a large bowl to coat. Add a portion of the pork to the hot oil.
Cook for 2 to 3 minutes or until brown on all sides. Place in a bowl and set
aside. Repeat with the remaining pork.
Add the onion, garlic, bell pepper and chile to the hot oil and cook for 2
minutes or until tender. Stir in the tomatoes and stock. Bring to a boil,
stirring to loosen the browned bits from the bottom. Reduce the temperature and
simmer for 5 minutes.
Add the apples, bay leaves, chili powder and brown sugar. Simmer for 30 minutes
or until apples are tender. Stir in the beans and reserved pork, along with any
accumulated juices. Simmer for 10 to 15 minutes or until meat is heated and
cooked through. Season with salt.
The successful person is the individual who forms the habit of
doing what the failing person doesn’t like to do.
- Donald Riggs