Ingredients

• Brining and Smoking the Pork and Vegetables
• 2 (8) pounds pork shoulder, bone-in
  
• ¹/₂ (3) cups sugar
  
• ¹/₃ (2) cups kosher salt
  
• 2 (8) cups boiling water
  
• 3 1/3 ( 24) cups cold water
  
• 24-28 (96)ounces imported Italian whole plum tomatoes (Pastene are excellent), drained (reserve juices)
  
• 6 (36-42)ounces white onion,peeled and halved
  
• 1 ounce (1 head)garlic cloves, separated, peel on
  

• Make Smoked Pork Stock(or use Beef Stock) and Assemble the Chili
• bones from smoked pork shoulder
  
• cold water to cover ,plus a few inches more
  
• 1(3) small carrot
  
• 1 (3) stalk celery
  
• 1(2) small onion
  
• pinch (1/2 teaspoon) thyme
  
• 1 (4) bay leaf
  
• a few (10) whole black peppercorns
  
• 1 (4) pounds unpeeled, seeded buttercup squash, cut into 1-1 1/2' cubes
  
• a few (6) cloves or allspice berries
  
• 24 -28 (96) ounces imported whole Italian plum tomatoes, drained and juices reserved, chopped
  
• 1-2 (8)Tablespoons bacon, pork or chorizo fat
  
• 1/2 (2)pounds Portuguese chorizo (not Mexican), sliced in 1/4 inch rounds that are then cut in half into crescents
  
• 1 Tablespoon (1/3 cup)pureed chipotles in adobo (if seeds, remove before pureeing with adobo sauce)
  
• reserved tomato juices