great practice
Great practice tonight, we have the womens prison tomorrow, I'll get back later on that. Meanwhile, try this:
Carne Adobado (Spiced Pork)
2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed
Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.
To serve, add more fresh chile sauce and cook until tender.
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Red Chili Stew
2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
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Green Chili Stew
2 pounds pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
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Pueblo Posole
2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste
Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are "al dente" (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).
* Not chili powder as used for Texas Chili
These are great recipes, I can vouch for it, except use cilantro in the posole, I mean it.
Carne Adobado (Spiced Pork)
2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed
Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.
To serve, add more fresh chile sauce and cook until tender.
Top of recipe page
Red Chili Stew
2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Top of recipe page
Green Chili Stew
2 pounds pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
Top of recipe page
Pueblo Posole
2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste
Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are "al dente" (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).
* Not chili powder as used for Texas Chili
These are great recipes, I can vouch for it, except use cilantro in the posole, I mean it.
posted by DARYLP @ 1:27 AM
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