Chili con Puerco
Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.
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 (14.5-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.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.