Print
Email
Add a photoServings: 8
Ingredients
- 3 lb Pork shoulder,1/2" cubes
- 1 tsp Salt
- 2 x Garlic cloves
- 8 Tbsp. Red chile,mild,grnd
- 1/2 tsp Oregano,dry,pref. Mexican
- 3 c. Chicken broth
- 4 c. Pinto beans
Directions
- 1. Heat the pork fat in a heavy skillet over medium-high heat. Add in the pork cubes a few at a time, stirring to brown proportionately.
- 2. Add in the salt and garlic, stirring well. Remove from the heat and stir in the grnd chile and oregano, coating the meat proportionately with the spices. (If you are using a combination of mild and warm chile, don't add in the warm spice yet.) Add in a small amount of broth and stir well.
- 3. Return to the heat, add in a bit more broth and stir. Continue to add in broth, a little at a time, stirring, till the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.
- 4. Taste and adjust seasonings adding the grnd warm chile to taste at this point. To add in, 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 8 servings | |
| Calories 498 | |
| Calories from Fat 79 | 16% |
| Total Fat 8.72g | 11% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 556mg | 23% |
| Potassium 1783mg | 51% |
| Total Carbs 61.37g | 16% |
| Dietary Fiber 15.5g | 52% |
| Sugars 2.05g | 1% |
| Protein 41.95g | 67% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
