1.
Season sliced pork on both sides with salt-free seasoning; let rest in refrigerator 2 - 3 hours.
2.
In a large saucepan cook pork in 1 tablespoon hot oil for 3 - 4 minutes per side or until slightly pink in center. Remove from pan; place on cutting board and let rest 5 minutes. Add half of the broth to deglaze saucepan. Once saucepan has been deglaze, remove broth and set aside.
3.
Heat suacepan to evaporate any remaining moisture, then add 1 tablespoon oil. As soon as remaining oil is hot, add red bell pepper and onion to saucepan; cook until tender. Meanwhile, dice cooked pork; set aside.
4.
Stir in the cream-style corn, chicken broth, whole kernel corn, chopped green Chile peppers, parsley and diced pork. Bring to boiling; reduce heat. Simmer covered for 1 hour 30 minutes; stirring occasionally.
5.
Stir in milk, salt and ground pepper; simmer to heat through. Do not Boil.
1.
If you like chowder, replace milk with heavy cream for a thicker consistency.
2.
For a mild smoke flavor, replace cayenne pepper with chipotle pepper.
