Step 1

Place a large Dutch oven or soup pot over heat that's a touch below high. Add the oil then, once its very hot, add the pork and spread it out into an ever layer in the bottom of the pot. Let the pork sit undisturbed until seared on the bottoms, 1-2 minutes, then season with salt and pepper, stir, and saute for 10 minutes, stirring occasionally. Tip: Some liquid will be released from the pork after searing — keep the temperature between medium-high and high to ensure the liquid eventually cooks off and the pork continues to sear/saute vs boil.

Step 2

Turn the heat down to medium then add the onions, jalapenos, and seasonings (salt through mustard powder) to the pot. Stir to combine then saute until the onions are tender, 5 minutes. Add the garlic then saute until it’s extremely fragrant, 1 minute.

Step 3

Slowly add the chicken stock or broth while scraping up any brown bits from the bottom of the pot. Add the canned tomatoes and chiles, and canned green chiles then stir to combine. Turn the heat up to high to bring the chili to a boil then turn the heat down to low, place a lid on top, and simmer for 20 minutes, stirring occasionally.

Step 4

Remove the lid then turn the heat up slightly to maintain a gentle simmer then simmer the chili uncovered for 10 more minutes, stirring occasionally, scraping off any fat that rises to the top.

Step 5

When the chili has 3 minutes left to simmer, melt the butter in a small saucepan over medium heat. Sprinkle in the flour then whisk to combine and cook while whisking for 1 minute.

Step 6

Slowly stream the butter/flour mixture into the chili while whisking constantly to avoid lumps. Once the flour mixture has been incorporated, simmer for another 5 minutes then turn off the heat and let the chili sit and thicken for 10 minutes before scooping into bowls and serving with optional toppings.