Chili Colorado recipe

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Ingredients

3 tablespoons all-purpose flour
1 ½ pounds boneless pork, cut into 1 inch cubes
1 tablespoon bacon drippings, or vegetable oil
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
¼ cup chopped onion
1 (4 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
salt and black pepper to taste
3 cups water

Nutrition Info

451.7 calories
carbohydrate: 11.1 g
cholesterol: 101.8 mg
fat: 29.6 g
fiber: 2.2 g
protein: 34.5 g
saturatedFat: 9.4 g
servingSize: -
sodium: 262.9 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.

  2. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.

Recipe Yield

1 quart

Recipe Note

This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans.

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