(SERVES SIX)
2 tablespoons vegetable oil
4 strips of bacon, diced small
2 pounds stewing pork
1/2 cup all-purpose flour
1 medium onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons chili powder
2 pickled jalapeño peppers, seeded and chopped
2 cups chicken broth
30 ounces canned pinto beans, drained and rinsed
Cut pork the into 1/2-inch cubes. Heat the oil in a large skillet to medium-high. Add the bacon and cook until crisp. Remove with a slotted spoon to paper towel. Set aside and reserve the skillet with the drippings. Shake the pork cubes with flour in a paper bag to coat. Remove and shake off the excess. Working in batches, saute the pork in the skillet drippings until evenly brown. Remove the pork to a plate as it browns. Lower the heat to medium and return all pork and bacon to the pan.. Add the onion and garlic, and cook until soft and transparent (about 8 minutes). Add the chili powder, jalapeño peppers, and broth. Bring to a boil, lower heat and simmer uncovered for 2 hours, stirring occasionally, until the meat is tender and the sauce is thickened. To serve, heat beans in a little water in a saucepan and drain. Spoon the chili over each serving of beans.