28 oz New Mexican chilies (peeled, roasted, seeded and finely chopped)
1 - 2 tbs. chopped jalapeno pepper (optional)
1 tsp. cumin
1/8 tsp. salt
1/8 tsp. pepper
2 & 3/4 cup defatted chicken stock
2 large fresh pureed tomatoes
Use a Dutch oven.
Heat olive oil over
medium heat. Add pork and saute until the pink is gone. Push meat to one
side. Add the garlic and onion. Permit it to scent up and then mix the
pork with the garlic and onion. If you have a crock pot, you then put the
meat mix into the crock pot. If you don't have a crock pot, don't worry.
In a small bowl, mix the flour, cornstarch and water together into a
thin paste. Add this mix to the crock pot, stirring it in well. To the
meat mix in the crock pot or in the Dutch oven, add the chilies, spices,
and chicken stock. Bring to a boil in whatever implement you're using.
Reduce heat to a simmer and add the tomatoes. Simmer on low heat for at
least 2 hours, preferably all day.
Taste, adjust seasonings. You might
need to add more cumin. If you want the chili thicker, add a bit more
cornstarch and water. This will taste better the next day.