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Prep Time: 15 Minutes Cook Time: 100 Minutes |
Ready In: 115 Minutes Servings: 1 |
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This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans. Ingredients:
3 tablespoons all-purpose flour |
1 1/2 pounds boneless pork, cut into 1 inch cubes |
1 tablespoon bacon drippings, or vegetable oil |
1 tablespoon vegetable oil |
1 tablespoon all-purpose flour |
1/4 cup chopped onion |
1 (4 ounce) can tomato sauce |
2 tablespoons chili powder |
1 teaspoon cumin |
1/2 teaspoon garlic powder |
salt and black pepper to taste |
3 cups water |
Directions:
1. Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
2. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.
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