New Mexican Chili Pork

80 minutes Prep: 20 minutes Cook: 60 minutes

1075 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	pounds	pork shoulder	1/2 inch cubes
1/2	teaspoon	oregano	dried, mexican preferred
1	teaspoon	salt
3	cups	chicken broth
2	each	garlic cloves	minced
4	cups	pinto beans	cooked
8	tablespoons	red hot chili pepper, dried	mild, ground

Directions

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.

Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile 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.

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.

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.

Serve the chili with a bowl of freshly stewed pinto beans on the side.

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Nutrition Facts

Serving Size 771g

Amount per Serving

Calories 1075 42% of calories from fat

	% Daily Value*
Total Fat 51.0g	78%
Saturated Fat 17.0g	87%
Trans Fat 0.0g
Cholesterol 312mg	104%
Sodium 1813mg	76%
Total Carbohydrate 48.0g	16%
Dietary Fiber 13.0g	50%
Sugars 5.0g
Protein 103.0g	206%

Vitamin A	25%		Vitamin C	12%
Calcium	18%		Iron	52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Lanza's Lumaconi

I made the dish last night and found it to be a little fatty in the smell of the meat, even though I made it with a good grade of ground meat. I will try to do something different the next time I make this dish, as overall I enjoyed it and will try again. thanks for the dish.