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1
Brown pork in oil over high heat in a large pot in 2 batches.
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2
When the second batch is browned add the onions to it, cook for 4 min stirring a few times to soften the onions.
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3
Add back the first batch of browned meat and all the remaining ingredients up to (including) the black pepper to the pot and bring to a boil over high heat stirring often.
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4
Optional: Some people like some heat in their food, my family does not.
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5
If you want a kick in this recipe dice up 2 oz of pickled jalapeno slices from a jar, and add them in with the rest of the ingredients at this point.
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6
2 oz is just a recommendation; its really a matter of personal preference on your part.
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7
Reduce heat until you get a nice simmer and cook uncovered for 60 minutes stirring a few times.
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8
If you cook it longer the meat will get mushy so I would not recommend it.
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9
Taste it now and if you feel it needs any salt or spices this is the time add them.
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10
Remember: everything that came from a can, plus the chicken broth has salt in it, so I did not add salt to the ingredients list.
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11
To serve, add chili to a bowl, put a good spoonful of salsa on top of chili on one side of the bowl and do the same on the other side using sour cream.
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12
Sprinkle some cheddar or Monterey Jack on top and serve with warmed soft tortillas.
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13
Enjoy.
