Pork and Jalapeno Chili

In a Dutch oven, cook the pork in hot cooking oil until no longer pink. Remove the pork and set aside.

Add the sweet peppers, onion, and garlic to Dutch oven. Cook until tender, adding extra oil, if needed. Stir in pepper, cumin, and salt. Add orange juice, water, and chocolate. Cook and stir until the cut-up chocolate melts.

Stir in the kidney beans, tomato sauce, chicken broth, and jalapeno peppers. Bring to boiling; reduce the heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the cooked pork, chopped fresh tomatoes, and cilantro. Heat through. If you like, garnish each serving with sour cream and cilantro sprigs. Makes 6 to 8 servings.