2 lb. smoked pork sausage, cut into 3/8” medallions, halved
1 T real lard or highly filtered bacon grease
1 lg. white onion (or 2 medium), cut into 2” strips
1 lg. green bell pepper, cut into 2” strips
1 lg. red bell pepper, cut into 2” strips
3 lg. Hatch chiles, , cut into 2” strips
1 14.5 oz. can stewed tomatoes, chopped
3 8 oz. cans tomato sauce
1 T tomato paste
2 T round chili powder
1 T round black pepper, coarse-ground
1 T round paprika
1 T round cumin
1 T round garlic powder
½ t level cayenne pepper
Place lard into a large skillet and melt over medium heat. Add cut-up sausage, stirring often and frying until sausage develops a crust (not blackened).
Add onions and cook until translucent.
Add next 6 ingredients and cook, stirring occasionally until softened.
Add spices, stirring to incorporate. Mix in some water (about 8 oz or so) and reduce to a low simmer. Cover and simmer (without boiling) for 2 hrs. This is really necessary to incorporate flavors and remove the acidity of the tomatoes. Remove cover and cook to desired consistency. You don’t want it too liquid, as it is served in tortillas and you don’t want it running down your arm!