events and news of the Inali Dancers, an intertribal native dancing, singing, and culture group in western illinois

Saturday, August 05, 2006

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.


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