Spanish Influenced Chili With Collard Wrapped Pork, Chorizo And Sweet And Smoky Paprikas Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tablespoon finely chopped thyme leaves

2 tablespoon chopped parsley leaves

1 (2 1/2 pound) pork butt, cut into 1 1/2 to 2-inch cubes

Unsalted butter

1 tablespoon liquid smoke

Salt and black pepper

Extra-virgin olive oil, plus more to saute vegetables

Piquillo peppers or 1 red bell pepper, chopped

1/2 teaspoon saffron

Shredded cheese for garnish

2 cups cooked cranberry beans or other favorite beans

2 tablespoons Spanish paprika

4 large leaves collard greens

2 tablespoons sweet paprika

1 (28-ounce) can diced tomatoes

5 to 6 cloves garlic, diced finely

1 tablespoon pimenton smoky paprika, plus 1 tablespoon

2 small cans diced green chiles

3 to 4 ounces finely diced Spanish chorizo sausage

2 onions, diced

2 cups chicken stock

1 tablespoon crushed oregano

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