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New Mexico Pork Chili
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- #71579
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 tablespoons oil
4 strips bacon, cut into small dice
2 pounds stewing pork (shoulder or butt), cut into 1/2" cubes
1/2 cup flour
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 pickled jalapeno peppers, stemmed, seeded and finely chopped
3 tablespoons chili powder
2 cups chicken broth
1/4 teaspoon salt
2 cans pinto beans, drained and rinsed (optional)
directions
Heat oil in large skillet over medium high heat. add bacon. Cook until crisp, about 5 minutes. Remove with drippings.
Shake pork with flour in plastic bag until coated. Remove pork and shake off any excess flour.
Working in batches, saute pork in bacon drippings, in skillet until evenly browned, about 5 minutes. Remove pork to plate as it is browned.
Lower heat to medium. Return all pork and bacon to pan. Add onion and garlic. Cook until onion is soft and transparent, about 8 minutes.
Add chili powder, jalapeno peppers, and chicken broth. Bring to boil. Lower heat, simmer uncovered, stirring occasionally, 2 hours or until meat is very tender and sauce is thickened. If sauce becomes too thick, thin with a little water. Stir in salt.
To serve, heat beans in a little water in medium pan. Drain and serve separately. Each person can spoon chili over his own beans.
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Beer makes batters better, meat more tender, and sauces more flavorful.
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