Categories: Chili, Beans, Pork/ham 
      Yield: 8 servings 
  
      3 lb Pork shoulder,1/2" cubes          1/2 ts Oregano,dried,pref. Mexican 
      1 ts Salt                                3 c  Chicken broth 
      2    Garlic cloves                       4 c  Pinto beans 
      8 tb Red chile,mild,ground           
  
  1. Melt the pork fat in a heavy skillet over medium-high heat. Add the pork 
  cubes a few at a time, stirring to brown evenly.~ 2. Add the salt and 
  garlic, stirring well. Remove from the heat and stir in the ground chile 
  and oregano, coating the meat evenly with the spices. (If you are using a 
  combination of mild and hot chile, do not add the hot spice yet.) Add a 
  small amount of broth and stir well.~ 3. Return to the heat, add a bit more 
  broth and stir. Continue to add broth, a little at a time, stirring, until 
  the chili is smooth, then reduce the heat and simmer, uncovered, for about 
  1 hour.~ 4. Taste and adjust seasonings adding the ground hot chile to 
  taste at this point. To add, remove the pot from the heat, sprinkle the 
  chile over the top, and stir well.~ 5. Serve the chili with a bowl of 
  freshly stewed pinto beans on the side.~