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Mexican | |
| 5 anchos, 2 pasillas 2 guajillos 3 cups of boiling chicken stock 2 pounds of boneless pork shoulder into �� pieces, salt/pepper garlic (about 6 garlic cloves) chopped two bay leaves tablespoon of ground cumin 2 of teaspoons of chopped fresh sage chopped fresh oregano (Mexican oregano if you have it) 5 cups of chicken stock | |
| Cover chiles with the 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and pur�e until very smooth. Season the pork with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Add in the Garlic and spices. Stir that around for about a minute, or until very fragrant. Add in the chicken stock and simmer uncovered for about an hour. Then, stir in the chile pur�e and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper. Can be served with Mexican rice, beans a la charra, and flour tortillas. Simpler, just a bowl of Chili Colorado and a stack of homemade tortillas. | |
Unrated | |
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