Pablo’s Chile Con Carne


1 large pork butt
2 - 16 oz. cans tomato sauce
1 minced onion
2-3 cloves minced garlic (may sub garlic powder)
1 teaspoon ground cumin, or to taste
Roasted jalapenos, seeds and membranes included
Salt and pepper, to taste
Corn tortillas (Pablo prefers Mamma Lupes)


Trim pork butt of fat, reserving large pieces of fat. Cut trimmed pork but into bite-size pieces. In a large stock pot, over medium high heat, fry cubed pork with onion, garlic and cumin until pork is cooked throughout and browned nicely. Drain fat from pork mixture, then place half of pork mixture into second stock pot.

Then place 1 can tomato sauce and roasted jalapenos into a blender and blend until jalapenos are minced finely and incorporated into tomato sauce. Add tomato/jalapeno mixture to one pot of pork, then add remaining can of tomato sauce to second pot. (This makes one hot pot, and one NOT HOT pot!) Let both pots simmer over low heat until sauce is thickened and pork if very tender.

Cook corn tortillas for a few seconds on each side over open flame of cook top to crisp. (Can also fry corn tortillas in oil or crisp in oven, if preferred.)

Serve chili con carne on warm corn tortillas. Garnish as desired.