3      pounds        pork shoulder -- 1/2" cubes
     1/2  teaspoon      oregano -- dried, pref. mexican
   1      teaspoon      salt
   3      cups          chicken broth
   2                    garlic cloves -- minced
   4      cups          pinto beans -- cooked
   8      tablespoons   red chile -- mild, ground
1.  Melt the pork fat in a heavy skillet over medium-high heat. Add the
pork cu
bes a few at a time, stirring to brown evenly.
2.  Add the salt and garlic, stirring well. Remove from the heat and stir
in th
e ground chile and oregano, coating the meat evenly with the spices. (If
you ar
e using a combination of mild and hot chile, do not add the hot spice yet.)
Add
 a small amount of broth and stir well. 
3. Return to the heat, add a bit more broth and stir. Continue to add
broth, a 
little at a time, stirring, until the chili is smooth, then reduce the heat
and
 simmer, uncovered, for about 1 hour. 
4. Taste and adjust seasonings adding the ground hot chile to taste at this
poi
nt.  To add, remove the pot from the heat, sprinkle the chile over the top,
and
 stir well. 
5. Serve the chili with a bowl of freshly stewed pinto beans on the side.
Busted by Christopher E. Eaves <cea260@airmail.net>