From Chili Nation by: Jane and Michael Stern
1/4 cup chopped onions
1 clove minced garlic
2 T corn oil
2 pounds boneless pork, trimmed of fat, cut into 1/2 inch cubes
1 T salt
1/2 teaspoon celery salt
1 teaspoon dried Mexican oregano
1 T sugar
4 T chili powder
1/2 T green jalapeno powder
one 14-ounce can chicken broth
one 15-ounce can tomato sauce
one 4 1/2 ounce can chopped green chilies, drained
1 T masa harina dissolved in 1/4 cup water.
In a Dutch oven, cook the onions and garlic in the oil until soft. Add the pork. Cook until browned; then remove the pot from the heat. Add the salt, celery salt, oregano, sugar, chili powder, and jalapeno powder; stir well. Add the broth, 1 1/2 cups water, tomato sauce, and chilies. Return to the heat, bring to a boil, and then reduce the heat to a slow simmering boil. Cook, partially covered, for 1 hour. Add the corn and cook 15 more minutes. Add the masa harina mixture, cook 5 minutes more.
**I couldn't find green jalapeno powder so I finely chopped a fresh jalapeno and added that.