Warm up the coldest outing with this soup.
Cornbread muffins and a salad complete this meal.
Chili
con Puerco
- 2 pounds boneless pork
shoulder roast
2 tablespoons bacon drippings or vegetable shortening
3 cups chopped onions
3 cloves garlic, minced
3 cups chopped fresh tomatoes
1/3 cup chili powder
1 tablespoon dried oregano leaves
1 to 2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon hot pepper sauce, or to taste
1 bay leaf
1 (14 1/2-ounce) can chicken broth
- Slice pork roast into
3/4-inch slices; cut slices into 3/4-inch cubes.
- Heat bacon drippings in
Dutch oven over medium-high heat. Brown pork. Add onions and
garlic; cook and stir until onions are tender. Stir in remaining
ingredients.
- Simmer, uncovered, about
1 1/2 to 2 hours or until meat is very tender and liquid is thickened.
Stir occasionally.
Serves 8.
Recipe provided courtesy
of Pork, The Other White Meat.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
