© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Chile Pepper magazine, Sep 1991, slightly edited by "zxcvbob"
6 dried red New Mexico chiles, stems and seeds removed
1 clove garlic
1 teaspoon ground Mexican oregano
½ pound pork, cubed from a roast, chops, or meaty bones
1 to 1 ½ pounds very lean ground beef
Cover chiles with very hot water and soak 20 to 30 minutes, or until limp and partially rehydrated. Put chiles and the soaking water in a blender, add more water to cover. Add the garlic clove, oregano, and a little salt (optional). Blend on high speed for 2 or 3 minutes. Pour the orange-red mixture into a saucepan and add the pork. Cook covered over a very low heat for several hours. Remove the pork and set aside for another meal. Skim the fat off the chile sauce. Season beef with a little salt and pepper and sauté until the meat is no longer pink. Combine the sauce and beef and simmmer, covered, for an additional 30 to 45 minutes. The final product should be the consistancy of a medium thick soup, but thick enough to retain form and flavor. If it's too thin the meat flavor is weakened. If it's too thick, the raw chile flavor dominates. It is better if the sauce is thin; it can always thickened with flour-and-water paste.
I use frozen pork stock, dried red New Mexico chiles, and coarse ground beef. I also like to add a little onion while cooking the beef. Notice that there is no cumin in this recipe. Add some if you like, but go easy with it.