Saturday, August 14, 2010

Red Pork Chili

~okay it's not Green Pork Chili, I forgot!

Red Pork Chili:

1 1/2 lbs. lean, boneless pork, trimmed and cut into 1" cubes
2T shortening or lard
2C Fresh Red Chili Sauce~see below
2C cooked rice

Fresh Red Chili Sauce:

1/2 lb. fresh red chilis, stemmed, seeded and coarsely chopped **
1C boiling water
1/2C coarsely chopped onion
1/4C vegetable oil
2T chopped garlic
2t dried oregano
2t salt

Heat the shortening or lard in a heavy 12" skillet until very hot, but not smoking. Add the pork and brown, turning the pork frequently so they color well without burning. Stir in the red chili sauce and bring to a boil over medium-high heat. Reduce the head to low and simmer 1 hour or until tender. (or cook all day in the slow cooker on low)

Transfer the chili to a heated bowl and serve with the rice.

The Sauce:

Combine the chilies and boiling water in a bowl and let them steep for about 15 minutes. Transfer the mixture to a blender or food processor and blend at high speed for 30 seconds. Scrape the sides. Then add the onions, oil, garlic, oregano and salt. Blend again until the chili sauce is reduced to a smooth puree and taste for seasoning. This sauce can also be used as an accompaniment to tacos or enchiladas.

**Hot peppers, or chilies, vary in strength-sometimes even on a single plant. The oils in any chilies may burn your skin and make your eyes smart! Use caution wile working with them. Gloves are a good idea and be careful not to touch your face while working with them. After handling them, wash everything thoroughly with soap and water.

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