Ingredients

• 0.25 cups all-purpose flour
• 1.5 pounds boneless pork shoulder , cut into 1/2-inch cubes
• 0.25 cups canola oil
• 2 , 32 fluid ounce
• 1 , 14.5 ounce
• 1 , 4.5 ounce
• 1 , 4.5 ounce
• 2 cloves garlic , minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 0.5 teaspoons ground cumin
• 0.13 teaspoons ground black pepper
• 2 tablespoons cornstarch
• 0.25 cups cold water

Instructions

1. 1 Place flour in a paper bag. Add pork and shake to coat.
2. 2 Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
3. 3 Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
4. 4 Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
5. 5 Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

Nutrition per serving