Difference between revisions of "Red Chile Stew"
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# Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside. | # Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside. | ||
# Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat. | # Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat. | ||
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[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
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Latest revision as of 18:24, 26 June 2012
Description
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
- Serves: 8
Ingredients
- 2 pounds pork, cut into small pieces (save some fat)
- 5 dried red chilis
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- salt to taste
Procedures
- Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
- Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
- Brown pork lightly. Add the chile paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
