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Prep 15 mins
Cook 1 hr 30 mins
Make it as hot as you want or have it mild - Mexican food does not have to bite you. I like serving this chili with a salad and warm corn tortillas
- 1 lb lean boneless pork shoulder, trimmed of fat and cut into 3/4 ", cubes
- 1 (28 ounce) can tomatoes with juice
- 2 medium onions, chopped
- 1 teaspoon dry oregano
- 1 1⁄2 cups celery, thinly sliced
- 1⁄2 teaspoon dried sage
- 2 bay leaves
- 1 large sweet green pepper, seeded, chopped
- 2 medium anaheim chilies, seeded and chopped
- 2 jalapeno peppers, seeded & finely chopped (optional)
- Put the pork in a skillet with about 1/2 cup of the juice from the tomatoes, cover and simmer for about 1/2 hour. Uncover the pan add the onions, celery, oregano and sage.
- Cook over high heat, stirring, until the liquid has evaporated 8-10 minutes. Add bay leaves and stir in the tomatoes with the liquid.
- Scrap all the brown bits off the bottom of the skillet.
- Lower heat, cover and simmer for a further 30 minutes.
- Stir in the bell peppers and chilies cover and continue to simmer, stir occasionally, until the meat is very tender about 15 minutes. If the sauce is too thin for your liking, uncover and continue to cook until it is as thick as you like it. Spoon chili over rice, noodles or serve with warm corn tortillas.