Ingredients
5 pounds lean pork, cubed
3 large yellow onions, chopped
6 to 10 Hatch chiles, roasted, peeled and diced (you can use 2 or 3 cans of diced chiles from Ortega or Hatch, but I like the fresh ones)
3 tsp salt
2 or 3 cans or bottles of beer
¼ cup bacon fat
6 cloves of garlic, minced
2 cans of petite diced tomatoes
½ tsp dried Mexican oregano
1 tsp Cayenne pepper (more if you like it hot)
Directions
I'm picky about the meat I use, so I start with large center cut pork chops and I trim off neary all the fat. I don't throw the fat away, however, I use it to make chicharrones. (Recipe below.) Once you have all your ingredients prepped, melt the bacon fat, toss in a handful of onions, and brown the meat in a frying pan. This is a lengthy process because you can only brown about half a pound of meat at a time. Transfer meat to large spaghetti pot or Dutch oven. Once all meat is browned, add the rest of the onions and other ingredients. Simmer for 90 minutes.
While the chile is simmering, you can make some chicharrones. Cut the excess fat into small pieces and render them down in a large frying pat, stirring frequently. This usually takes about ten to 12 minutes. When the fat pieces become a nice dark brown, season with salt, Cayenne pepper, and some ground ancho chile powder. (You can get this at most Mexican food stores, but if you can't find it, try the Santa Cruz Chili & Spice Co. of Tumacacori, Arizona. I don't know if they have a website, but the telephone number is (520) 398-2591.) After seasoning the chicharrones, drain them on a paper towel covered plate. These are excellent munchies, right off the plate, or you can use them to garnish refried beans or almost any Mexican dish.
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