Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Pork shoulder,1/2" cubes 1/2 ts Oregano,dried,pref. Mexican
1 ts Salt 3 c Chicken broth
2 Garlic cloves 4 c Pinto beans
8 tb 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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