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Chef with red wine glass


Serves 8

~ 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

Cooking Directions
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.

Serving Suggestions
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.

Nutrition Facts
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 




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