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 JW>   Recipe by: TOO HOT TAMALES SHOW
 JW>   From: Walt Gray To: Eat-L List
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile & Garlic Pork
 Categories: Pork, Vegetables, Chilies
      Yield: 4 Servings
 
      2 lb Boneless pork; in 3" cubes
      6 lg Whole garlic cloves; peeled
    1/4 lg Yellow onion; 1/2" slices
           Salt
    1/4 c  Vegetable oil
     12    Dried guajillo chilies;
           - stemmed, seeded
      2    Cubes chicken bouillon
           +=OR=+
      1 ts Chicken broth granules

MMMMM--------------------GARLIC SPICE MIXTURE-------------------------
      3 lg Garlic cloves
      1 sl (1 1/2" thick) yellow onion
      1 ts Whole cumin seeds
 
  This recipe was one of eight finalists in the cook-off at
  the Gilroy Garlic festival in 1999.
  
  Pour 6 cups water in large, heavy saucepan or Dutch oven.
  Add pork, garlic, onion and salt. Bring liquid to a boil.
  Reduce heat to low and cook, uncovered, adding more water
  if needed, until meat is tender when pierced with tip of
  a sharp knife, about 1 hour. Skim off and discard any
  foam that rises to the surface as pork cooks.
  
  In a large skillet, heat vegetable oil until hot.
  Working in batches, add a few chilies to the skillet and
  cook until limp and barely softened. Turn and cook 10
  seconds longer. Drain on paper towels. Repeat with
  remaining chilies.
  
  Reserve cooking oil, placing half in small bowl and
  leaving the rest in the skillet. Place Chilies in a
  heat-proof bowl and cover with boiling water. Set aside
  to soften, about 10 minutes. Drain in a colander.
  
  Use a slotted spoon to remove pork, garlic and onion from
  the saucepan. Reserve broth.
  
  In the same large skillet heat the chile-flavored oil
  over high heat. Working in batches and adding more oil
  if needed, add pork and cook, stirring occasionally,
  until browned on all sides.
  
  In blender or food processor combine the softened chilies
  with 1/2 cup of the reserved cooking broth, the cooked
  garlic and onion and the ingredients for the garlic spice
  mixture. Blend until smooth.
  
  Add the reserved chile-flavored oil to the skillet over
  medium heat, add pureed chile mixture and cook, stirring
  occasionally, until heated through, about 3 minutes.
  
  Pour chile mixture and pork into saucepan, adding
  remaining broth. Bring to a boil over medium heat. Stir
  in bouillon cubes and reduce heat to low. Taste for
  seasoning, adding salt and pepper as needed. Cook 10
  minutes to blend flavors.
  
  Serve with rice and tortillas.
  
  Created by Alejandra Ridriguez, Gilroy, California
  
  From: Tony Lima; Chileheads Mailing List
  
  MM Format by Dave Drum - 12 November 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
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