Just A Girl
03-03-2009, 10:49 PM
3 cans Ortega diced tomatoes with green chiles
1 small can diced green chiles-roasted preferred
1 lb pork of your choice cut into bite size pieces-pork steak works best because of the higher fat content.
1 medium onion-chopped
Onion powder without salt
granulated garlic without salt
fresh ground pepper
cumin
flour
2 beers with flavor, no yellow American fizz water or fruity beers allowed
Brown pork in peanut oil in a large pot, add onions and sweat until translucent. Add a heaping tablespoon of flour and coat pork and onions well. (You could make a roux if you prefer) Add cans of tomatoes and can of green chiles, bring to a light boil stirring well. Add granulated garlic to taste, usually about a teaspoon or so, add about the same onion powder, add about a quarter teaspoon of cumin and stir well. Add a few turns of fresh ground pepper from a pepper mill. Open 2 beers, add one to the chile or less depending on desired consistency, drink the other. The chile should be about the consistency of a good thick soup.
Add a shake of cayenne if you are adventurous.
Simmer for about 20 minutes, enjoy with soft flour tortillas warmed up, or use as a sauce on your favorite Mexican fare. Should serve 4. I recommend doubling all ingredients, you'll wish you had more!
This recipe comes from a Mexican restaurant owner who worked in the migrant camps and owned a small diner in Dacono, Colorado. It's the best I've ever had.
1 small can diced green chiles-roasted preferred
1 lb pork of your choice cut into bite size pieces-pork steak works best because of the higher fat content.
1 medium onion-chopped
Onion powder without salt
granulated garlic without salt
fresh ground pepper
cumin
flour
2 beers with flavor, no yellow American fizz water or fruity beers allowed
Brown pork in peanut oil in a large pot, add onions and sweat until translucent. Add a heaping tablespoon of flour and coat pork and onions well. (You could make a roux if you prefer) Add cans of tomatoes and can of green chiles, bring to a light boil stirring well. Add granulated garlic to taste, usually about a teaspoon or so, add about the same onion powder, add about a quarter teaspoon of cumin and stir well. Add a few turns of fresh ground pepper from a pepper mill. Open 2 beers, add one to the chile or less depending on desired consistency, drink the other. The chile should be about the consistency of a good thick soup.
Add a shake of cayenne if you are adventurous.
Simmer for about 20 minutes, enjoy with soft flour tortillas warmed up, or use as a sauce on your favorite Mexican fare. Should serve 4. I recommend doubling all ingredients, you'll wish you had more!
This recipe comes from a Mexican restaurant owner who worked in the migrant camps and owned a small diner in Dacono, Colorado. It's the best I've ever had.