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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is an excellent and genuinely New Mexican chile con carne. The recipe is out of Edna Ferguson's Mexican Cookbook. My dear friend, Auntie Annie, and I used to cook up big batches of this and pinto beans for the exhibitor's welcome dinner at our local horse show. Read more . I used to buy 20 pounds of beef (chile grind) and 10 pounds of pork (chile grind) and make it in a giant commercial soup pot. Everyone loved this chile and it turned into a tradition for several years. We were called the bean ladies. Ingredients:
2 pounds beef cubed (or chile grind) |
1 pound pork cubed (or chile grind) |
4 cloves garlic, chopped |
2 t. oil |
3 bay leaves |
1 large can tomatoes or 1 quart fresh tomatoes chopped fine |
1 large onion, chopped |
1 1/2 cups red chile pulp (we get the frozen pulp in nm, but you can make your own if you have dried red chile pods) |
1 tablespoon dried oregano |
1 tablespoon salt |
1 teaspoon powdered cumin (comino)....more if you like. |
Directions:
1. Brown onion and garlic in oil, add meat, cover and steam thoroughly.
2. Put tomatoes in blender and chop fine, add to meat.
3. Add chile and cook for 20 minutes.
4. Add seasonings and cook for at least two hours. The longer the better.
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