Lela's Pork Chili
Description
Enjoy this family recipe for pork chili in a bowl immediately or the next day (for more flavor), or use it as a sauce to pour over enchiladas, burritos, or tamales.
Ingredients
•
1/4 cup all-purpose flour
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1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes
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1/4 cup canola oil
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2 (32 fluid ounce) containers chicken stock, divided
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1 (14 1/2 ounce) can diced tomatoes
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1 (4 1/2 ounce) can diced green chile peppers
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1 (4 1/2 ounce) can diced jalapeno peppers
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2 cloves garlic, minced
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon garlic salt
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1/2 teaspoon ground cumin
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1/8 teaspoon ground black pepper
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2 tablespoons cornstarch
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1/4 cup cold water
Directions
1
Place flour in a paper bag. Add pork and shake to coat.
2
Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
3
Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
4
Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
5
Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.