1 pkg pork chops - cubed
2-3 cloves minced garlic
2-3 TBSP flour (enough to coat top of pork chops)
6 chicken bullion cubes
8 cups water
1 pinch Mexican oregano
2 c. green chilies - chopped (i blended mine in the food processor
In a skillet, brown your pork and garlic in bacon grease, then sprinkle with enough flour to soak up the grease, cook until golden brown. Pour in stock pot. Then add chicken bullion, water, oregano, green chilies and salt. Bring to boil and then turn to simmer for an hour. Serve with shredded cheese and fry bread.
Shannon brought the hottest chilies from New Mexico. I swear, they burned my throat just smelling them, but it was so good. For milder chili (and because Utah doesn't really have a great selection of chili) I just used the mild canned chili. Also, I have never thought to save my bacon grease, but Shannon says she cooks almost everything with it, so we fried up some bacon for breakfast that morning then saved the grease for later. It really did add so much flavor. This makes quite a bit of chili. It can also be served over eggs. And it makes great leftovers.