Pork Chile

Serves 8

This chile is a bit different from many of the American chiles in that it does not use a tomato base with chile powder. Instead, it uses dried chiles which give it more depth. I was making the sauce for a roast pork and decided instead that it would be best used to make chile. You can also use beef, which is more traditional in chile. I found a recipe later in a Mexican cookbook that suggested this was the way they make chile in northern Mexico (but with beef stew-meat). Whether you prefer chile with or without beans is up to you - it works either way.

3

ounces

dried ancho or pasilla chiles (about 6 or 7)

85

grams

2

cups

hot water

16

fl. ounces

500

ml

2

Tbs

oil

30

ml

2

pounds

pork butt, cut into small cubes

32

ounces

900

grams

1

meduim

onion, diced

2

cloves

garlic, minced

1

Tbs

flour

30

ml

2

cups

cooked beans (pinto or red) (optional)

16

fl. ounces

500

ml

1

tsp

oregano

¼

tsp

cumin

salt & pepper

Wash the chiles well in cold water and remove the stems, seeds and inner ribs.
Place them in the hot water an leave to soak for 1 hour.

When the chiles have soaked, dice the onion and sauté with the garlic in a Dutch oven in the oil.
Add the pork cubes and brown. Add flour and mix well.

Place the chiles and the soaking water into a blender or food processor and blend into a puree.
Pour the puree over the browned pork and add the beans and seasonings.
Simmer over very low heat until the pork is cooked and tender, about 1 hour.

Adjust the seasonings and serve.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.