MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chile Colorado
Categories: Chilies, Vegetables, Herbs, Pork
Yield: 3 Servings
3 lb Boneless pork; trimmed,
- diced
12 Dried anchos or New Mexico
- red chilies
4 Dried chipotles
+=OR=+
4 Canned chipotles in adobo;
- rinsed, drained, seeded,
- fine chopped
3 c Water
1/2 c Chopped onion
1 tb Snipped fresh oregano
+=OR=+
1 ts Dried oregano; crushed
3 cl Garlic; minced
1 tb Oil
1 1/2 c Chopped tomato
1/4 ts Salt
1/4 ts Ground cumin
Cut dried ancho or dried New Mexico red peppers and, if
using, dried chipotle peppers. Open peppers; discard stems
and seeds. Cut peppers into small pieces. Bring water to
boiling; remove from heat. Add peppers and let stand for
45 to 60 minutes to soften. Do not drain.
Meanwhile, in a large skillet cook onion, oregano, and
garlic in hot oil for 3 minutes. Remove from heat; set
aside.
Place half of the undrained dried peppers (and canned
chipotle peppers, if using) and half of the chopped
tomatoes in a food processor bowl or blender container.
Cover and process or blend until nearly smooth. Strain
through a fine sieve to remove pepper skins and tomato
skins and seeds; discard skins and seeds. Repeat blending
and straining with remaining peppers and tomatoes. Add
strained mixture to onion mixture in skillet along with
salt and cumin.
Bring to boiling. Reduce heat and simmer, uncovered, for
20 to 25 minutes or to desired consistency. Serve with
huevos rancheros, enchiladas, tamales, or grilled meats
and poultry. Makes about 2 cups.
Brown the pork in some oil and add enough of the chile
colorado to cover. Make up any shortfall of the red sauce
with chicken broth/stock. Crockpot on high for three or so
hours - until done.
MAKE AHEAD TIP: Spoon sauce into an airtight storage
container. Cover and chill for up to 1 week.
Better Homes & Gardens | May 2014
MM Format by Dave Drum - 06 May 2014
Uncle Dirty Dave's Archives
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