“If I Had A Pepper” Pork Chili

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

5 lb piece of pork shoulder, trimmed of excess fat

4 large onions, 2 of them chopped and 2 halved

1 head garlic, peeled, and half of the cloves minced

1 cup strong black coffee

6 strips Bacon

3 teaspoons dried Mexican oregano (or substitute regular oregano)

pork stock to cover shoulder (or substitute chicken, beef or vegetable stock)

2 24 oz cans whole peeled plum tomatoes with juice

6 cups assorted chile peppers, diced (Anaheims, poblanos, New Mexico chiles, jalapenos, serranos, bell peppers, etc. — try using this guide to blend to your preferred spiciness)

2-3 cups finely chopped fresh peppers for garnish (such as bell peppers, sweet peppers, cherry peppers, etc.)

1 16 oz can pumpkin puree

1 16 oz can pinto beans

2 cups fresh corn kernels

1/6 oz can chipotle peppers in adobo sauce, pureed in a blender or food processor

2 teaspoons each cumin, cayenne pepper, paprika and chili powder

salt and pepper to taste

grated cotija cheese for garnish (optional)

chopped scallions for garnish (optional)

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