Chili con Puerco

  1. 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
  2. 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.
  3. Add onions and garlic; cook and stir until onions are tender.
  4. Stir in remaining ingredients. Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened. Stir occasionally.
  5. Makes 8 servings
  6. Recipe by Pork, The Other White Meat

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases