© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bernard Clayton Jr.
2 tablespoons vegetable oil or bacon drippings
4 cups onions, finely chopped
2 garlic cloves, minced
1 ½ pounds boneless pork shoulder, cut into ¼ inch cubes
2 tablespoons masa harina
1 pound canned tomatoes, chopped coarsely
5 jalapeño peppers, split, seeded,
½ cup water
3 teaspoons paprika
1 teaspoon oregano
2 teaspoons salt, optional
1 ½ cups water, or more to control
1 pound canned pinto beans or red kidney beans
1 cup tequila, optional
Pour oil into a medium saucepan and sauté onions and garlic until soft and transparent, about 8 minutes. Drop pork in with the onions and cook until all redness in the meat is gone. Sprinkle on the masa harina and blend. Stir frequently to prevent the meat from sticking, about 10 minutes. Add tomatoes. Open and seed jalapeños. Chop coarsely and place into a food processor or blender. Add ½ cup water and purée. Pour a portion of this purée into the meat mixture and taste for heat. Add purée to your taste, five is very hot.
Add paprika, oregano, salt and additional water. As the chili cooks down it may need more water or it could become too thick. Cover the pot and cook, slowly bubbling, over low heat for 1 hour.
During the last half hour of cooking add the beans and the water they were packed in. Stir frequently to prevent sticking. Taste for seasoning and decide if more jalapeño is needed or salt.