Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
1 Cup Chili Pulp (See below)
1 Whole jalapeño
1 Tablespoon Lard or Bacon Fat
2 Whole garlic Clove, minced
½ Teaspoon Salt
½ Teaspoon Oregano
¼ Teaspoon cumin, ground
¼ Teaspoon Cinnamon, ground
¼ Teaspoon Black Pepper
⅛ Teaspoon Cloves, ground
1 Cup Chicken stock, canned
Melt the lard in a skillet, stir in the garlic and remaining seasonings, and heat 2 to 3 minutes. Add the chili and blend to a smooth purée. In a saucepan combine the meat stock and chili purée and simmer 5 to 10 minutes to blend flavors. Use reserved chili liquid if needed to thin your sauce.
Chili Pulp:
8-10 large dried New Mexican Chili pods
Toast chilis lightly in a skillet or in a 250 degree oven for about 10 minutes. Under cold running water (WEARING GLOVES), remove their stems and all seeds. Cover the pods with boiling water and let them soak for 30 minutes. Drain them, reserving the water, and put them into a blender with a little of the liquid; then blend until smooth.