Cold winter nights require hot chili.
Three tomatoes, peeled then diced
One old yellow onion, diced
Two poblano peppers, gutted & diced
Five (they said Jalepeño, I say Serrano) peppers, sliced
Two garlic cloves, sliced by hand
Heaping Tablespoon Chili Powder
That old pork stew meat, locally referred to as “carnitas” material, that’s the stuff I used this time. Trimmed a little of the fat and gristle off the ends of the cubes.