I will try your seasoned pig meat!

Klingon Chili

Prep time: 15-20 minutes. Cook time: two or three hours on the stove. Could probably go in the slow cooker very nicely.

about 3 pounds of pork shoulder roast or stew meat, trimmed and cut into small chunks
salt and pepper, or seasoned S&P (I like Lowry's)
olive oil
2- 15 oz cans low sodium chicken broth
dash of white wine, lemon juice, OJ, or vinegar, for acid
2-3 Tbs. masa harina (corn flour)--Bob's Red Mill brand is available in a lot of upscale grocers and health food stores.
1/2 large yellow onion, chopped
2 large garlic cloves, minced
2 sm (6 oz?) cans minced marinated green chilis
small jar of roasted red peppers, drained and chopped small
3 Tbs chili powder: hot, mild or combo
1 tablespoon each or to taste: cumin, basil, thyme, oregano; and a bay leaf

Trim meat and cube to 1 inch or smaller: salt and pepper. Saute in very large skillet in olive oil, butter, or bacon grease until seared all over. Dump in pot with chicken broth and acid juice. Heat to simmer, uncovered. Keep just below boiling.
Whisk some of the broth into a little corn flour (masa harina) to make a paste and stir into pot. Add the canned peppers.
Put chopped onion and garlic in skillet w/oil, saute til clear and maybe a little burnt. Add to pot and throw in seasonings.
Reduce heat and let stew for a couple hours, uncovered. Stir occasionally so it doesn't scorch on the bottom. Taste and correct seasonings after 30-40 minutes. Add more water or masa harina if needed to adjust thickness. It will thicken quite a lot when it's done.
Serve in a bowl like regular chili, with sharp cheddar cheese sprinkled over the top. Or eat over rice. I liked it with sweetened creamed rice on the side, as a dessert.
You can do this same basic thing, without the liquid, and have some really yummy pork filling for tacos or burritos. Mince the meat small, saute in a skillet with the peppers and spices. Fill hot tortillas with refried beans, sour cream and salsa.
Don't eat the bay leaf. I wouldn't, anyway.