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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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