For this week's Saturday's its Chili - Chili con Puerco. Using Pork Shoulder, Onions, Tomatoes, and a host of Spices. This one is sure to warm your day up! It's from the CooksRecipes website. The Cooks site is loaded with recipes for all tastes and cuisines, Enjoy! http://www.cooksrecipes.com/index.html
Chili con Puerco
Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.
2 pounds boneless pork shoulder roast
2 tablespoons bacon drippings or vegetable shortening
3 cloves garlic, minced
3 cups chopped fresh tomatoes
1/3 cup chili powder
1 tablespoon dried oregano leaves
1 to 2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon hot pepper sauce, or to taste
1 bay leaf
1 (14.5-ounce) can chicken broth
1 - Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes.
2 - Heat bacon drippings in Dutch oven over medium-high heat. Brown pork. Add onions and garlic; cook and stir until onions are tender. Stir in remaining ingredients.
3 - Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened. Stir occasionally.
Makes 8 servings.