Heat the olive oil in a large stock pot over medium heat.

Add pulled pork or ground pork and heat until warm.

Stir in the garlic powder, salt, and pepper.

Whisk in the flour.

Remove from the heat.

We highly recommend wearing gloves when handling the chilis - remove the stem and the charred skin from the chilis. The seeds hold some heat, so if desired, remove the seeds as well. Place the chilis into a blender with 1 cup of the water. Blend until smooth.

Add the blended chilis, diced tomatoes, chicken stock or Better than Bouillon, and the remaining water to the stock pot meat mixture. Bring to a boil and then reduce the heat to low.

Cook the chili until it reaches the desired consistency. The longer it cooks, the thicker it will get. Stir often.