3 lb Pork shoulder,1/2" cubes
1 ts Salt
2    Garlic cloves
8 tb Red chile,mild,ground
1/2 ts Oregano,dried,pref. Mexican
3 c  Chicken broth
4 c  Pinto beans

1. Melt the pork fat in a heavy skillet over medium-high heat. Add the pork
cubes a few at a time, stirring to brown evenly.

2. Add the salt and garlic, stirring well. Remove from the heat and stir in
the ground chile and oregano, coating the meat evenly with the spices. (If
you are using a combination of mild and hot chile, do not add the hot spice
yet.) Add a small amount of broth and stir well.

3. Return to the heat, add a bit more broth and stir. Continue to add
broth, a little at a time, stirring, until the chili is smooth, then reduce
the heat and simmer, uncovered, for about 1 hour.

4. Taste and adjust seasonings adding the ground hot chile to taste at this
point. To add, remove the pot from the heat, sprinkle the chile over the
top, and stir well.

5. Serve the chili with a bowl of freshly stewed pinto beans on the side.