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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

    Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes.
    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.
    Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and
    liquid is thickened. Stir occasionally.


    Makes 8 servings

    Recipe by Pork, The Other White Meat


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