1/2 C Sweet Thai Chili Sauce
2 T Thai Chili Garlic Paste
2 T Soy Sauce
2 T Ponzu
1/2 Water

1 Lb Beef Jerky

Pork Chili for making in a Slow cooker

• 5 lbs Pork Butt, boned, trimmed and cut into 1″ chunks
• 1 12 oz Package of Bacon, chopped
• 1/2 lb Chorizo
• 4 T Light Brown Sugar, packed
• 2 Small Onions, diced
• 5 cloves Garlic, smashed and chopped
• 3 7 oz cans diced Hatch Green Chilies
• 2 T Cumin
• 3/4 C Chili Powder
• 2 14 oz cans diced Tomatoes with Chilies
• 4 T Green Hot Sauce
• 29 oz can Hominy
• 1 T Salt

Cut the bacon in small pieces

Crisp up the Bacon in a 5.5 qt Skillet pan over Medium heat. While Bacon is crisping prep the Pork butt by trimming off any bones and excess fat.

When Bacon is crisped strain it from the bacon fat and remove from pan, increase heat to High and add the Pork Butt to the bacon fat.

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When you taste the chili you will find that the heat slowly builds with each of the first four bites and then remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue should not really be feeling any heat so that you are able to taste the full flavor of this chili.

Recipe