LELA'S PORK CHILI

Lela's Pork Chili image

An authentic Colorado family chili recipe I grew up eating. Everyone who eats my chili wants my mom's recipe. A flavorful tender pork chili simmered to bring out the flavor. Enjoy the chili with flour tortillas and fried potatoes. Or pour over chicken enchiladas, beef enchiladas, burritos, or tamales. Chili is always better the next day; I like to make this chili the night before so the flavors blend together.

Provided by Lela

Time 2h

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup all-purpose flour
1 ½ pounds boneless pork shoulder, cut into 1/2-inch cubes
¼ cup canola oil
2 (32 fluid ounce) containers chicken stock, divided
1 (14.5 ounce) can diced tomatoes
1 (4.5 ounce) can diced green chile peppers
1 (4.5 ounce) can diced jalapeno peppers
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 tablespoons cornstarch
¼ cup cold water

Steps:

Place flour in a paper bag. Add pork and shake to coat.
Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 13.5 g, Cholesterol 65.8 mg, Fat 30.4 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 8 g, Sodium 3233.4 mg, Sugar 4 g