My dad's unique chili. The heat intensity depends on the chilis that you use. You can use canned chilis or roasted Anaheim peppers.

Ingredients

• 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

Directions

1. Melt the pork fat in a heavy skillet over medium-high heat (or just use some oil).
2. 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.
3. Remove the cubes to a 5-quart Dutch oven or other heavy pot.
4. Continue browning the pork cubes in the skillet until all are browned.
5. Add the onions and garlic to the skillet. Cook, stirring occasionally, until the onions are translucent. Add to the pot with the pork.
6. 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.