4 thick strips bacon
1-1/2 cups chopped onion
1/4 cup vegetable oil
5 pounds pork shoulder, cut into 1" cubes
1 cup water
2 cups V-8 juice
2 cups beer
1 tablespoon mild chili powder
1 tablespoon hot chili powder
1 teaspoon ground cumin
2 fresh jalapeno peppers, seeded and minced
2 tablespoons masa harina or cornmeal
2 tablespoons fresh cilantro leaves, chopped
4 cooked crumbled bacon strips
1 bunch scallions, trimmed and sliced 2" into green portion
1 cup grated Monterey Jack cheese
1 cup sour cream or yogurt
1-1/2 cups chopped green peppers and tomatoes
Hot chili powder
Brown the bacon slices in a large, heavy skillet. Drain the bacon, and when cool, crumble and reserve for garnish.
Drain off all but 2 tablespoons of fat, and saute onion in it until they are soft and translucent. Transfer onions to a heavy 5 quart casserole.
Brown pork pieces in in successive batches adding oil, to keep the meat from sticking. Deglaze the pan with water, then add it along with V-8 and enough beer to cover the meat in the casserole.
Bring liquid to a simmer, stir in the chili powders, cumin and fresh jalapenos. Partially cover the pot, and simmer slowly for 1 hour.
Stir in the masa harina or corn meal and simmer another hour, stirring occasionally. Serve chili sprinkled with fresh cilantro and accompanied by black beans. Pass garnishes.