Shanna's New Mexico Pork Bean Chili
3 lb pork shoulder,1/2 cubes
1 tsp salt
2 garlic cloves
8 tbsp red chili, mild, ground
1/2 tsp oregano, dried, pref. Mexican
3 cup chicken broth
4 cup pinto beans
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 chili 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.
A conservative is a man who does not think that anything should
be done for the first time.
- Frank Vanderlip