Ingredients

• 2 Tbsp olive oil
• I am slowly teaching you to be unalarmed by long spice lists.
  
  • 1 large onion, diced
  • 2 bay leaves
  • Lots of garlic (1/2 - 1 full head, to taste) I always use the whole head
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 1/2  tsp Mexican oregano (can be found at your local tienda mexicana- cannot truly be substituted, marjoram is your safest bet)
  • 1 tsp black pepper
  • 1/2 tsp salt (to taste)
  • 1/4-1/2 tsp cayenne pepper
  • 1 poblano pepper charred, skinned, and seeded chopped into 1/2 inch squares 
  • 1 Tbsp chipotle pepper from a can/ jar of chipotle en adobo (add more or less to taste)
• 1 lb WWC Boston Butt Roast, cut into 1/2 inch cubes
• 1 lb WWC pork chorizo sausage, 
• 1 12 oz beer (preferably dark)
• 2-3 cans of Great Northorn or Navy Beans, drained and rinsed
• 1 can of Fire Roasted Diced Tomatoes
• 1 tsp sugar or honey

1. Roast your poblano pepper over a gas-burning stove or in the oven on broil, turning as needed. You want a nice charr on the skin for best flavor. Allow to cool while you prep the rest of your ingredients. Skin, seed, and chop into 1/2 inch squares. 
2. Heat oil in a medium (four-quart) pot over medium-high heat. Add onions and bay leaves; reduce heat to medium and cook for 3-4 minutes, stirring occasionally, until the onions are soft and just starting to brown. Add in garlic and stir for a minute until fragrant. Add in your spices- cumin, coriander, mexican oregano, black pepper, salt, and cayanne, stir another minute until spices are very fragrant.
   
3. Increase the heat to medium high and add the cubed pork butt. Cook, stirring as needed, just until the pork has lost its raw look. Add the beer, then cover the pot and reduce heat to medium or medium low so the beer barely bubbles. Cook, stirring occasionally for 8-10 minutes, then uncover the pot and add the beans, tomatoes, poblano, chipotle peppers, and sugar. Partially cover and cook for about an hour (until the boston butt is tender), stirring occasionally and adjusting heat as necessary so the liquid barely boils.
4. While the chili simmers, cook chorizo in a separate pan. Transfer to a paper towel lined plate to remove excess oils for a healthier option. Add to chili before serving.
   
5. Serve with favorite chili toppings- sour cream, shredded cheddar cheese, fresh squeezed lime, cilantro, VALENTINA EXTRA HOT HOT SAUCE, enjoy with beer and family :)