Warm up from a day from raking leaves or building a snow fort with this stewed chili. Leftovers taste better the next day. Serve with hot cornbread or warmed flour tortillas.
2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
2 tablespoons bacon drippings or vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 (4-ounce) cans diced green chiles, drained
3 (14.5-ounce) cans chicken broth
1 teaspoon hot pepper sauce, or to taste
- Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
- Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.
- Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.