© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: CJAY
Servings: 4 to 6
In Chimayo, New Mexico, this speciality is served with rice or pinto beans. It's muy bueno for those who like things hot.
8 to 10 dried red New Mexico or California chilies
2 cups water
⅓ cup finely chopped onion
1 garlic clove, minced
1 teaspoon dried Mexican oregano, crushed
½ teaspoon salt
½ teaspoon cumin
1½ pounds lean boneless pork butt — or 2 pounds pork chops, cut ⅛ inch thick
Wash chilies and remove stems and seeds. Place in 3 quart pan with water. Cover and simmer 20 minutes, or until chilies are very soft. Pour chilies and liquid into blender and purée. Push purée through wire strainer. Discard the pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
If using pork butt, trim excess fat. Cut meat into ½ inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days.
Preheat oven to 325°F. Transfer meat and chili mixture to 2½ quart casserole dish; cover. Bake 2 to 2½ hours or until meat is very tender. Skim and discard fat before serving.