MSGID: 1:229/452 46159B6F
-=> Bill Swisher wrote to All <=-
BS> I stumbled into a good price, well what I consider good anyhow, for
BS> country style pork ribs. What I usually do with them is either smoke
BS> them or chunk them and make sort of a chilli verde. I decided to try
BS> for some red chilli this time. Anybody got a recipe?
Thought you'd never ask. Here y'go.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Uncle Dirty Dave's Red Pork Chilli
Categories: Pork, Chilies, Stews
Yield: 5 Servings
3 lb Fresh picnic shoulder; cubed
- in 1/2" cubes
14 oz Can Red Gold diced tomatoes
- w/Chilies (or Ro-Tel)
8 oz Can El Pato tomato sauce *
1/2 c Water
1/4 ts Ground coriander **
1/2 ts Garlic Granules (not powder)
4 oz Can chopped green chilies
Salt & Pepper
2 md Bell peppers; in strips or
- diced coarse
1 lg Onion; chopped
2 ts Chilli spice mix **
1/2 ts Cumin **
* Or other spicy Mexican-style tomato sauce. El Pato is
the bee's knees, however.
** If the spices are old or stale heat them in the
skillet until they become aromatic. There will be a
noticeable difference in the flavour of the finished
product.
In a 10" or 12", well seasoned cast iron skillet heat
the salt, pepper and garlic. Add the meat and stir
around until all sides of the cubes are gray. Add 1/2
cup of water and continue to stir until all water is
absorbed or cooked away. Let the meat fry in its own
fat until it starts to brown.
Add chopped onion and cook a few minutes longer. Add
tomato sauce, chilies, pepper, coriander, cumin, chilli
spice and more salt if needed. Reduce heat to simmer
and cook covered thirty minutes or until meat is tender,
stirring occasionally.
Serve with Spanish rice or Cajun rice.
Serves 4 to 6
Developed, tested and enthusiastically approved @ Uncle
Dirty Dave's Kitchen.
MM Format by Dave Drum; 06 June 1997
MMMMM
... "What a cage is to a wild beast, law is to the selfish man."
HerbertSpencerD
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