Brodie's Mexican Pork Chili
Source of Recipe
bigoven.com
List of Ingredients
1 Whole White Onion ; chopped
4 cloves Fresh Garlic ; finely chopped
8 Whole New Mexico Dried Red Chiles ; remove seeds & stems. Boil 8 cups water, remove from heat.
8 cups Water
8 teaspoons Beef base
2 tbs Ancho chile powder
1 tbs Paprika
2 tbs Kosher salt
2 tbs Cumin
1 tbs Garlic powder
2 teaspoons Oregano
4 pounds Pork shoulder butt ; seasoned with salt , pepper and cumin.
1 14-oz can Whole kernel corn
4 small Baking potatoes ; cut into bite size pieces
2 tbs olive oil Recipe
Preheat oven to 300 degrees.
Season pork butt. Place on a rack on a baking sheet or roasting pan and cover loosely with foil. Bake for 3-4 hours or until just tender. Remove from oven and cool
Steep chiles in hot water 30 minutes. Place chiles and 2 cups reserved soaking liquid in blender. Puree until smooth and set aside
Boil additional 8 cups water and reduce heat. Add beef base & stir until dissolved. Transfer to soup pot
Heat olive oil in skillet. Saute onion and garlic until soft, but not browned. Add all spices. Continue to cook additional 5 minutes, stirring often. Add to soup pot and stir thoroughly. Add reserved pureed chile mixture to soup pot.
Pull pork from the bone, remove fat and tear into 1 inch chunks Add to soup pot
Simmer for 2 hours, stirring often. If the chili appears too dry add reserved chile soaking liquid (1 cup at a time, as needed). Add potatoes and corn (drain corn first)
Simmer until potatoes are fork tender. Serve with warm, corn tortillas or over rice
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