- 1 tablespoon olive oil
- 1 lbs pork loin or tenderloin cut in smaller chunks
- 1 onion cubed (I used red, but use whatever you got)
- 4-5 cloves of minced garlic
- 1 teaspoon red pepper flakes
- 3 teaspoons ground cumin
- 1 28 oz can of diced tomatoes
- 1 cup red wine
- 1 can of pinto beans, rinsed and drained
- Salt and pepper to taste
- Water (optional)
Heat up the olive oil in a dutch oven or other oven safe pot over medium heat. Add the cubed pork and brown well. Add the cubed onion and the minced garlic along with the pepper flakes and cumin. Stir well. Add the canned tomates and the red wine and stir. Add the beans mix well. Bring to a boil and put in oven on 350° F for a couple of hours. It gets better the longer you let it braise but keep an eye on it to make sure it always has enough liquid. This is where you can add some water it seems like it is starting to dry out.
If you have the time to put this on in the early afternoon on a Sunday and decrease the temperature to 250° F after the first two hours.
It is done when the meat is tender and the liquids and tomatoes has cooked into a thicker sauce. Stir the pot and the meat should start falling apart.
Serve over rice with a big dollop of sour cream and some cracked pepper or with some good bread. You could even top with cheddar cheese and crackers or whatever rocks your boat.