Pork Chili

[jat]

Pork Chile

The Japonese chiles are easy to find in a Hispanic

Market. The day I bought this, it was a 6 lb.

pork shoulder meat at the VonsClub price of $6.09.

Purchase pork shoulder steaks if they have it, it's

easier to cube the meat.

Chile Sauce:

1/4 cup of Japonese chiles, I counted 30 chiles

It's best to roast them first for more flavor! I did it

on a cast iron pan. Be very prepared for extreme fumes

and coughing.

Use a mortar and pestle and smash 2 garlic cloves (peeled)

very well.

Add 1-2 Tablespoons of water in bowl with garlic and mix well.

Place chiles, 2 8oz. cans of tomato sauce and mashed garlic

in food processor or blender and mix. Add 1 cup of water, mix.

Meat:

Cube meat (6lb.) with some fat on it. Brown in oil in a

very large skillet over medium-high heat. Drain fat.

ADD chile sauce to meat and simmer for 2 hrs.

Notes: You will need to add 1/3 cup of hot water to pork.

Also I add 1/2 cup Yellow Can of Las Palmas chile sauce, it

gives it a good color and mellows it out. It's good to

make extra sauce. Keep it in a jar in the fridge, and you

have a source for extra sauce to add as needed, with water.

Mui Caliente

Keywords: Easy, Main Dish, Mexican

( RG822 )