| Ingredients | Image |
3 lbs pork shoulder, cut into 1 inch chunks 1 roughly chopped onions 2 garlic cloves, chopped 1 qt fresh Anaheim, hatch or pueblo chiles, roasted, peeled, and cut into large strips. 2 cups fresh salsa 2 dried hot chiles 2 boxes of chicken stock salt and pepper to taste |
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Salt & pepper pork. Coat large pot with peanut oil (something that takes heat) and when hot, brown pork on high.
Remove pork and drain fat.
Put onions and garlic with a little water in the pan, and with wooden spoon or spatula scrape up and incorporate the browned bits. Turn heat to medium.
When onions and garlic are soft, add the pork, chiles, salsa, and stock.
Turn up heat and bring to boil and then turn down to simmer.
Skim fat off and stir as needed. Cook until pork is soft and yummy. Keep poking a fork in to see how it is. You have to catch it in 2-3 hours or go much longer (6-7 hours).
Mix 2 to 3 tablespoons of flour to a bit of the liquid from the chili, and mix until uniformly pasty.
Add the flour liquid mixture to the chili and cook for about 10 minutes more.