Step 1

Season the pork roast with salt and pepper. Heat the Dutch oven over medium high heat. Once the pan is hot, add the neutral oil. Once the oil is shimmering, add the pork roast and sear about 2 minutes on each side. Or until golden brown.

Step 2

Place the seared pork roast in a large Dutch oven. Cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool enough to be handled and then shred the meat with two forks. Set aside.

Step 3

Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.

Step 4

Add the shredded pork, canned tomatoes, chicken broth, salt, coriander, cumin, oregano, chile powders, paprika and chiles. Bring to a boil and then simmer on low for at least 1 hour. Up to 2 hours is good.

Step 5

In a bowl combine water and cornstarch and stir until combined. Towards the end, I like to add a little of this to thicken the soup.

Step 6

Add a squeeze of lime to each bowl of chili. From here, taste and adjust the seasonings to your taste. Serve with warm flour tortillas.