- 1 tablespoon vegetable oil
- 1 1/2 pounds pork loin, cut into bite-size pieces
- 1 large onion, chopped
- 1 cup Archer Farms® Salsa Verde
- 1/2 cup golden raisins
- 1/2 cup Archer Farms cocoa chile mole cooking sauce
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can pinto beans, drained and rinsed
- Heat oil in large saucepan. Add pork and onion; cook until pork begins to brown, stirring occasionally.
- Stir in remaining ingredients. Cover and simmer over medium heat 10 to 15 minutes or until pork is tender.
- Ladle chili into bowls. Or, enjoy as you would in Mexico, spooned over hot cooked rice and topped with slivered almonds and sliced green olives.