My dad's unique chili. The heat intensity depends on the chilis that you use. You can use canned chilis or roasted Anaheim peppers.
- 3 lbs pork shoulder, fat bone removed, cut into 1/2 inch cubes (reserve fat)
- 1/3 cup flour in a heavy paper bag
- 3 medium onions, coarsely chopped
- 4 medium garlic cloves, finely chopped
- 2 16oz cans whole green chilies, drained, seeded and cut into 2-inch slices
- 2 16-oz cans whole tomatoes
- 1 6-oz can tomato paste
- 3 cups water
- 2 ? tsp salt
- ? tsp dried Mexican oregano
- Melt the pork fat in a heavy skillet over medium-high heat (or just use some oil).
- Coat the pork cubes with flour by shaking them in the paper bag with the flour. Add the cubes to the skillet a few at a time, stirring to brown evenly.
- Remove the cubes to a 5-quart Dutch oven or other heavy pot.
- Continue browning the pork cubes in the skillet until all are browned.
- Add the onions and garlic to the skillet. Cook, stirring occasionally, until the onions are translucent. Add to the pot with the pork.
- Stir the remaining ingredients in to the pork-and-onion mixture. Bring to a boil, then lower the heat and simmer, uncovered for 1/2 hr. Taste and adjust seasonings and cook for 1/2 hr. longer.
This recipe was submitted by coccinelle on August 31, 2005.