In Chimayo, New Mexico, this specialty is served with pinto beans or rice. It's muy bueno for those who like things hot!
Makes 4 to 6 servings
|8||to 10 dried red New Mexico or California chilies|
|1/3||cup finely chopped onion|
|1||clove garlic, minced|
|1||teaspoon dried oregano|
|1/2||teaspoon ground cumin|
|1-1/2||pounds lean boneless pork butt or 2 pounds pork chops, cut 1/2 inch thick|
- Wash chilies; remove stems and seeds. Place in 3-quart pan with water. Cover and simmer 20 minutes or until chilies are very soft. Pour chilies and liquid into blender or food processor container fitted with metal blade; process until puréed. Push purée through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
- If using pork butt, trim excess fat. Cut meat into 1/2-inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat.
- Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days. Preheat oven to 325°F. Transfer meat and chili mixture to 2-1/2-quart casserole; cover. Bake 2 to 2-1/2 hours or until meat is very tender. Skim and discard fat before serving.
Check out more recipes for Mexican