2 Tablespoon vegetable oil
1/2 Lb. pork shoulder (1/2 inch diced)
1 Medium onion
1 Jalapeno Chile, seeded & chopped
1 Glove garlic, minced
1 Teaspoon dried oregano, crumbled
1 Lb. potatoes, peeled & diced
2 Large carrots, peeled & cut into 1/8th rounds
1 28 oz. Can Italian plum tomatoes, chopped
4 Cups beef stock
1 Bay leaf
1 10 oz. Package frozen lima beans
Heat oil in large pot over medium heat. Add pork, onion, cook until pork browns on all sides-15 minutes. Add jalapeno, garlic, oregano and salt and cook 3 minutes stirring occasionally. Mix in potatoes and carrots. Add tomatoes, then stock and bay leaf. Bring to boil, stirring occasionally. Reduce heat and simmer 40 minutes stirring occasionally. Add lima beans and simmer 15 minutes. Adjust seasoning. Discard bay leaf.
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!