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Heat 1 tbsp of the butter in a large pot and add the cubed pork. Cook about 15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using.
Stir occasionally.
After 5 minutes, add 2 cans chicken broth. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
In separate pan, melt the rest of the butter and whisk in the flour, stirring until creamy. Gradually add the remaining 2 cans chicken broth, stirring constantly to maintain smooth consistency.
Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
Let stand 5 minutes and serve in a bowl or use it to smother a burrito or whatever you want to smother!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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