INGREDIENTS:6 lbs. pork loin or shoulder, cut into ½-inch pieces 3 quarts onion, coarsely chopped ¼ cup chili powder ¼ cup ground cumin 2 Tbsp. dried oregano 1 Tbsp. unsweetened cocoa 1 Tbsp. salt 1 ½ tsp. ground red pepper 1 ½ tsp. garlic powder 2 ½ quarts canned diced tomatoes (3 28-oz. cans) 1 ½ cups canned diced chiles 1 No. 10 can kidney, pinto, or red beans, drained and rinsed 6 cups California Ripe Olives, wedgedDIRECTIONS:Coat large saucepan or steam-jacketed kettle with cooking ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.