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Serves 8

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

Cooking Directions

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 1/2-2 hours or until meat is very tender and liquid is thickened.

Stir occasionally.

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

Nutrition Facts
Calories 263 calories; Protein 21 grams; Fat 16 grams; Sodium 650 milligrams; Cholesterol 70 milligrams; Saturated Fat 6 grams; Carbohydrates 11 grams; Fiber 4 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit 



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