Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1.5 pounds pork shoulder (cut into 1 inch cubes (can use pork loin or ground))
  • 1 large sweet onion (chopped)
  • 2 jalapeno peppers (chopped)
  • 4 cloves garlic (chopped)
  • 1 tablespoon ancho powder
  • 1 tablespoon guajillo powder
  • 1 tablespoon New Mexican chili powder (or use chipotle powder)
  • 1 tablespoon Salt
  • Black pepper to taste
  • 1 teaspoon freshly ground cumin
  • 2 cans red kidney beans
  • 28 ounce fire roasted tomatoes (or use equivalent fresh)
  • 1 pound roasted Hatch peppers (chopped)
  • 14 ounce tomato sauce

Instruction

  • Heat the oil in a large pot and add the pork, onion and jalapeno peppers. Cook them 5-6 minutes to brown the pork and soften the vegetables.
  • Add the garlic and seasonings and cook another minute, stirring.
  • If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
  • Add the remaining ingredients and give it all a good stir. Break apart as needed with a wooden spoon.
  • Cover and cook the chili on low for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish.
  • Serve in bowls with your favorite fixins.