Ingredients
1 pound ground pork
3 cloves garlic, minced
1 onion, chopped
1 tablespoon ground cumin
2 teaspoons sweet smoked Spanish paprika
1/2 teaspoon each: chili powder, salt
Freshly ground pepper
1/4 cup red wine
1 can (14 ounces) diced tomatoes
2 cans (14 ounces each) cannellini beans, drained, rinsed
1/2 cup chopped cilantro
Sour cream, lime wedges
Preparation
1Heat a Dutch oven over medium heat; add pork. Brown the meat, breaking up into pieces, until no longer pink, about 5 minutes. Remove meat with slotted spoon to a bowl. Reduce heat to low; add garlic and onion. Cook, stirring, until onion wilts, about 3 minutes. Add the cumin, paprika, chili powder, salt and pepper to taste. Cook, stirring, 1 minute.
2Pour in wine, stirring up browned bits; cook 5 minutes. Add cooked meat, tomatoes and beans; cover. Cook over medium-low heat, stirring occasionally, 15 minutes. Season to taste. Serve in large bowls topped with cilantro and a spoonful of sour cream. Serve lime wedges on the side.
