Puerco Perdigado Con Chile Rojo (Braised Pork With Red Chile Sau |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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This can be served in a burrito or with rice and beans. The meat comes out very tender in a mild sauce. Don't forget the avocado and a cold Mexican Beer. Prep time is an estimate. Ingredients:
3 lbs lean boneless pork butt or 3 lbs pork shoulder |
2 tablespoons salad oil |
2 large onions, chopped |
2 garlic cloves, minced |
5 -6 teaspoons chili powder |
1 teaspoon ground cumin |
1 1/2 teaspoons oregano leaves, crumbled |
1 1/4 cups water |
1 teaspoon sugar |
1 1/2 teaspoons salt |
3 tablespoons tomato paste |
1/2 cup whipping cream |
pumpkin seeds, shelled |
avocado, peeled pitted and sliced |
tomato, cut into wedges |
sour cream |
lime, cut into wedges |
Directions:
1. Trim and discard fat from meat and cut into 1-inch cubes.
2. In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
3. Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
4. Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
5. Skim off fat and discard.
6. Stir in cream and cook, stirring, until mixture boils.
7. Turn into a serving dish and garnish with pumpkin seeds.
8. To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.
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