Pork And Vegetable Chili - cooking recipe

Ingredients

1 1/2 lb. boneless pork shoulder
2 Tbsp. all-purpose flour
1 1/2 Tbsp. vegetable oil
1 Spanish onion
4 cloves garlic
1 (28 oz.) can canned tomatoes in puree
3 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 tsp. sugar
1 tsp. unsweetened cocoa
3/4 tsp. salt
2 summer squash
1 sweet green pepper
1 (19 oz.) can kidney beans

Preparation

Toss 1/2 of pork with 1 tablespoon flour in plastic bag; shake to coat evenly.
Heat 1/2 tablespoon oil in Dutch oven over medium heat.
Add floured pork; cook until browned evenly on all sides. Remove to plate.
Repeat with remaining pork, flour and 1 tablespoon oil.
Remove pork.
Heat remaining 1/2 tablespoon oil in pot.
Add onion and garlic; cook 5 minutes.
Add tomatoes, chili powder, cumin, oregano, sugar, cocoa powder, salt and reserved pork.
Simmer 40 minutes.
Stir cubed squash and green pepper into chili.
Bring to simmering; cook 15 minutes.
Stir in beans; cook until heated through and vegetables are just tender. Top with sour cream and/or shredded Cheddar cheese.