Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Pork shoulder,1/2" cubes 1/2 t Oregano,dried,pref. Mexican
1 t Salt 3 c Chicken broth
2 Garlic cloves 4 c Pinto beans
8 T Red chile,mild,ground

1. Melt the pork fat in a heavy skillet over medium-high heat. Add
the pork cubes a few at a time, stirring to brown evenly.~ 2. Add the
salt and garlic, stirring well. Remove from the heat and stir in the
ground chile and oregano, coating the meat evenly with the spices.
(If you are using a combination of mild and hot chile, do not add the
hot spice yet.) Add a small amount of broth and stir well.~ 3. Return
to the heat, add a bit more broth and stir. Continue to add broth, a
little at a time, stirring, until the chili is smooth, then reduce
the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and
adjust seasonings adding the ground hot chile to taste at this point.
To add, remove the pot from the heat, sprinkle the chile over the
top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed
pinto beans on the side.~

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