Warm up from a day from raking leaves or building a snow fort with this stewed chili. Leftovers taste better the next day. Serve with cornbread twists.

Chili Verde

2 pounds boneless pork butt (shoulder), cubed and 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-ounce) cans diced green chiles, drained
3 (14 1/2-ounce) cans chicken broth
1 teaspoon hot pepper sauce, or to taste

1. 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.
2. 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.
3. Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.