Ingredients

The following ingredients have 10 Servings
  • 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)
  • 14.5 ounces can chopped tomato (undrained)
  • 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
  • 1 teaspoon sweet smoked paprika
  • 15 chile peppers
  • juice of 1/2 lime
  • 1/2 cup water
  • 1/4 cup cornstarch

Instruction

  • 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, paprika 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.