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Ingredients
1 tablespoon bacon drippings
1 tablespoon olive oil
3 pound pork shoulder roast Pork BUTT, bone in
1 onion chopped
3 cloves garlic peeled and minced
1 quart chicken broth or more. Depending on how much meat came off the roast.
1 tablespoon salt
2 tablespoons coriander dried, ground
1 teaspoon cumin ground
1 teaspoon hot Chimayo Chile Powder or good quality red chile powder
1 teaspoon of your favorite chili powder
1 1/2 tablespoons Mexican Oregano
14.5 ounces can chopped tomato undrained
15 chile peppers roasted, skinned and chopped. 1 1/2 - 2 cups. Depending on the heat level you'd like. Use Hatch, Pueblo or Poblano
1 teaspoon sweet smoked paprika
juice of 1/2 lime
1/2 cup water
1/4 cup cornstarch
Instructions
Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant. About 1 minute.
Add the shredded pork, canned tomatoes, chicken broth, salt, coriander, cumin, oregano, chile powders and chiles. Bring to a boil and then simmer on low for at least 1 hour. Up to 2 hours is good.
In a bowl combine water and cornstarch and stir until combined. Towards the end, I like to add a little of this to thicken the soup.
Add a squeeze of lime to each bowl of chili. From here, taste and adjust the seasonings to your taste. Serve with warm flour tortillas.
Notes
Pork roasts vary. Some may be fattier. In the end, after cooked, you should have around 2 pounds of shredded meat - give or take a half pound.
1 tablespoon bacon drippings
1 tablespoon olive oil
3 pound pork shoulder roast Pork BUTT, bone in
1 onion chopped
3 cloves garlic peeled and minced
1 quart chicken broth or more. Depending on how much meat came off the roast.
1 tablespoon salt
2 tablespoons coriander dried, ground
1 teaspoon cumin ground
1 teaspoon hot Chimayo Chile Powder or good quality red chile powder
1 teaspoon of your favorite chili powder
1 1/2 tablespoons Mexican Oregano
14.5 ounces can chopped tomato undrained
15 chile peppers roasted, skinned and chopped. 1 1/2 - 2 cups. Depending on the heat level you'd like. Use Hatch, Pueblo or Poblano
1 teaspoon sweet smoked paprika
juice of 1/2 lime
1/2 cup water
1/4 cup cornstarch
Instructions
Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant. About 1 minute.
Add the shredded pork, canned tomatoes, chicken broth, salt, coriander, cumin, oregano, chile powders and chiles. Bring to a boil and then simmer on low for at least 1 hour. Up to 2 hours is good.
In a bowl combine water and cornstarch and stir until combined. Towards the end, I like to add a little of this to thicken the soup.
Add a squeeze of lime to each bowl of chili. From here, taste and adjust the seasonings to your taste. Serve with warm flour tortillas.
Notes
Pork roasts vary. Some may be fattier. In the end, after cooked, you should have around 2 pounds of shredded meat - give or take a half pound.
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