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Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.

Chili con Puerco

2 pounds boneless pork shoulder roast
2 tablespoons bacon drippings or vegetable shortening
3 cups chopped onions
3 cloves garlic, minced
3 cups chopped fresh tomatoes
1/3 cup chili powder
1 tablespoon dried oregano leaves
1 to 2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon hot pepper sauce, or to taste
1 bay leaf
1 can (14 1/2 ounces) chicken broth

1. Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes.
2. Heat bacon drippings in Dutch oven over medium-high heat. Brown pork. Add onions and garlic; cook and stir until onions are tender. Stir in remaining ingredients.
3. Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened. Stir occasionally.

Serves 8.

Nutrition Facts
Calories 250 calories
Protein 20 grams
Fat 13 grams
Sodium 576 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.