Chili Pork Stew

Just a wee bit spicy, not much, just enough. A fresh batch of cornbread would go well with this too. This is a "cook long, and watch" meal. Better for a weekend than a weeknight.

2.5 lb boneless pork shoulder or butt

1 onion, diced

4 cloves garlic, smashed

2 Tablespoons crushed red pepper

2.5 teaspoons ground cumin

2.5 teaspoons coriander

4 teaspoons chili powder

1 teaspoon oregano

1 teaspoon marjoram

1/2 teaspoon cayenne

2 cans Rotel, or the like. I use Kroger brand

3 small cans chicken broth

2 small cans kidney beans, drained

Serve over hot rice, with sour cream on the side, if you like

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Brown meat in large stock pot. Remove meat after browning. Stir in onions, garlic, spices and herbs. Mix well in pot. Lay meat on top of onion mixture. Pour in the tomatoes and broth. Bring to boil. Lower heat and simmer for 2.5 hours. Turning meat over every 30 minutes.

After cooking for 2.5 hours, carefully (it will be falling apart) remove meat from pot, to a plate. Allow the meat to cool as you skim the fat from the soup.

When the meat is cool enough to handle, pull it apart, separating the meat from fat. Cut or rip meat into bite-size pieces, return to the soup. Stir in the beans, heat through. Salt to taste. Serve over hot rice, topped with sour cream.

Pork roast

Gather ingredients.

In a large pot you can use for the chili, brown the pork. 

Turn to brown all sides. 

Remove from the pot to cool. 

Lower heat to medium. Into the pot, with the fat from browning the meat, add everything else except the broth and beans. 

In go the spices and tomatoes.

Give it a good mixing.

Lay meat on top of vegetables. 

Pour broth over the top.

Bring to a boil, and then lower heat to simmer. 

Covered. 

Simmer everything for 2.5 hours, turning the meat over every 30 minutes. 

After 2.5 hours, remove the meat. It should be very tender, so don't be surprised if it falls apart. After you remove the meat, skim the top for excess fat. 

When meat has cooled enough to handle, pull apart and discard fat and bones. 

Return meat to chili. 

Add in the beans and simmer long enough to heat the beans and meat to temperature. 

Serve with rice, or perhaps couscous. 

A very hearty meal that warms you and your kitchen on a cool day!