I wasn’t sure if I would like chunks of pork shoulder in my chili, but they were so tender and tasty and they shredded easily with my fork. The 2+ hour braise is essential. I didn’t add the canned beans until the end, so they wouldn’t get mushy. I changed the recipe a little to fit what was available. I used bacon fat, 1 onion, 1 anaheim pepper, 1 chipotle in adobo, 3 cloves garlic, one toasted dried chile pepper (ground in the food processor), t tbsp each of chili powder, oregano, cumin. I used most of a bottle of beer, 1 can fire roasted diced tomatoes, 1 can black beans, 1 1/2 ish pork shoulder (before trimming the fat), and 2-3 cups chicken stock. I stirred in 2 tbsp ish corn meal and 2 tbsp ish water. It made enough chili for 9 ladles. 1 serving is 1.5-2 ladles.
I served with cheddar cheese, green onions, sour cream, and pan de quejo bread.