Chili Con Puerco

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  • 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 can (14 1/2 ounces) chicken broth


  1. Slice pork roast into three-quarter inch slices; cut slices into three-quarter inch cubes.
  2. Heat bacon drippings in Dutch oven over medium-high heat. Brown pork. Add onions and garlic; cook and stir until onions are tender.
  3. Stir in remaining ingredients. Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened.
  4. Stir occasionally.


Makes 8 servings

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