Chunky Pork Chili - cooking recipe

Ingredients

2 tbsp oil
2 1/4 lbs pork shoulder, trimmed and cut into chunks
1 large onion, chopped
2 cloves garlic, crushed
2 tsp flour
2 tsp ground cumin
2 tsp chili powder
1/2 tsp red pepper flakes
1 cup beef stock
1 can (14 oz) diced tomatoes
1 tsp dried oregano
1 can (15 oz) red kidney beans, drained and rinsed
1/3 cup fresh cilantro leaves
None None Rice, tortilla chips and sour cream, to serve

Preparation

Heat half the oil in a large, heavy bottomed saucepan on high heat. Cook pork, in batches, for 3-4 mins, until browned. Transfer to a plate.
Reduce heat to medium. Heat remaining oil in same pan. Saute onion and garlic for 4-5 mins, until tender. Add flour, cumin, chili powder and red pepper flakes. Cook, stirring, for 1 min.
Mix in stock gradually, stirring and scraping the bottom of the pan. Return pork to the pan, along with the tomatoes and oregano.
Bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours, or until pork is very tender. Uncover for the last 15 mins to slightly thicken the gravy.
Stir in the beans. Serve with rice, tortilla chips and a dollop of sour cream.