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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 1 |
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In Chimayo, New Mexico, this speciality is served with rice or pinto beans. It's muy bueno for those who like things hot. Ingredients:
8 -10 dried red chilies (new mexico or california) |
2 cups water |
1/3 cup finely chopped onion |
1 garlic clove, minced |
1 teaspoon dried mexican oregano, crushed |
1/2 teaspoon salt |
1/2 teaspoon cumin |
1 1/2 lbs lean boneless pork butt (or 2 lbs. pork chops, cut 1/8 inch thick) |
Directions:
1. Wash chilies; remove stems and seeds. Place in 3-qt. pan with water.Cover and simmer 20 minutes, or until chilies are very soft. Pour chilies and liquid into blender; puree. Push puree through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
2. 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.
3. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days.
4. Preheat oven to 325*. Transfer meat and chili mixture to 2 1/2 quart casserole dish; cover. Bake 2 to 2 1/2 hours or until meat is very tender. Skim and discard fat before serving.
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