Lela's Pork Chili

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 394 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 teaspoon garlic salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 2 (32 fluid ounce) containers chicken stock, divided
• 1 (4.5 ounce) can diced green chile peppers
• 1 (4.5 ounce) can diced jalapeno peppers
• 0.25 cup all-purpose flour
• 0.125 teaspoon ground black pepper
• 0.25 cup canola oil
• 0.25 cup cold water
• 0.5 teaspoon ground cumin
• 1.5 pounds boneless pork shoulder, cut into 1/2-inch cubes

Recipe Instructions

Step 1

Place flour in a paper bag. Add pork and shake to coat.

Step 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.

Step 3

Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.

Step 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.

Step 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.