Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 394
- Carbohydrate: 14g
- Fat: 30g
- Fiber: 2g
- Protein: 17g
- Sugar: 4g
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