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1
In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat.
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2
Add the jalapenos and saute for 1 minute.
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3
Stir in the ground pork and cook until evenly brown.
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4
Remove the pork and jalapenos from the pot to a bowl and set aside.
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5
In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion.
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6
Cook for 2 minutes or until the onion starts to soften.
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7
Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft.
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8
Mix in the garlic and cook for 1 minute.
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9
Reduce the heat to low.
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10
Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes.
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11
Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming.
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12
Mix in the green salsa and water.
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13
Return the cooked pork and jalapenos to the pot.
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14
Increase the heat to medium and slowly bring the chili to a boil.
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15
When the chili boils, reduce the heat and simmer for 30 minutes.
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16
Before serving remove from heat and stir in the chopped cilantro and lime juice.
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17
The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
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18
Serve with cooked rice.
