~ 2 pounds boneless pork butt (shoulder), cubed & 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-oz. cans diced green chiles, drained
~ 3 14 1/2-oz. 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.
Warm up from a day from raking leaves or building a snow fort with this stewed chili. And leftovers taste better the next day. Serve with cornbread twists and tortilla chips.
Calories 296 calories; Protein 23 grams; Fat 17 grams; Sodium 1384 milligrams; Cholesterol 73 milligrams; Saturated Fat 6 grams; Carbohydrates 14 grams; Fiber 4 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com