Mexican-Style Chili

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
653
FAT
133%
CHOL
71%
SOD
14%

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Ingredients for 4 servings

4 pasilla chiles, stemmed and seeded

1 medium yellow onion, coarsely chopped

1/2 tsp. cumin seeds

2 lb. pork shoulder, trimmed of any fat

3 Tbs. vegetable oil; more as needed

1 can (28 oz.) tomatoes, drained and seeded

Salt to taste

1 Tbs. fresh oregano leaves or 1-1/2 tsp. dried

1/2 tsp. coriander seeds

4 cloves garlic, coarsely chopped

4 ancho chiles, stemmed and seeded

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