Pork Chili

01Method

1. 1

   Pour the flour into a paper bag, add the pork cubes, and shake until well coated.

2. 2

   Warm the oil in a large pot over medium-high heat for 2 to 3 minutes, then add the coated pork and cook until browned on all sides, about 5 to 7 minutes.

3. 3

   Pour in half of the chicken stock and bring to a boil. Lower the heat to medium and continue boiling for 15 to 20 minutes.

4. 4

   Purée the diced tomatoes in a blender, then stir them into the pot together with the remaining chicken stock, green chiles, jalapeños, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce the heat and let everything simmer for 1 hour.

5. 5

   Serve straight away, or if a thicker consistency is desired, whisk together the cornstarch and cold water in a small bowl. Bring the chili back to a boil, whisk in the cornstarch slurry, then reduce heat and allow the chili to thicken for a few minutes before serving.