1. Heat oil in large pot. Season pork shoulder pieces with salt and pepper and cook over medium heat until meat is browned on all sides, 5 to 7 minutes.
2. Add “dry” items—the garlic, serrano peppers and onions, and cook until onion has softened, another 5 to 7 minutes. Then add chili powder, stir to coat ingredients, and cook a minute more.
3. Adjust heat to low and add remaining ingredients—the chicken stock, kidney beans, diced tomatoes and tomato paste and stir to combine. Cover and let simmer for 5 hours, stirring occasionally, until flavors have had plenty of time to blend. Enjoy.
4. Recipe Notes: Chili can be garnished with shredded cheese, sour cream, avocado slices or tortilla chips.
This recipe can also be made in a crockpot with all ingredients cooked on low for 8 – 9 hours.