member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:


    Source of Recipe


    2 tsp. olive oil
    1/2 lb. pork loin, cut into 1/2-inch chunks and remove all visible fat
    3 small garlic cloves, finely minced
    1 red onion, finely chopped (optional)

    2 T masa flour
    2 T cornstarch
    4 T water

    28 oz. New Mexican chiles (roasted, peeled, seeded, and finely chopped)
    1-2 T. chopped jalapeno pepper (optional and preferably fresh)
    1 tsp. cumin
    1/8 tsp. salt
    1/8 tsp. white pepper
    2-3/4 c. chicken broth
    2 large fresh tomatoes, pureed (or peeled and chopped) (optional)

    In skillet, heat olive oil over medium-high heat. Saute pork until
    all pink is gone (about 5 minutes). Move meat aside and add garlic
    (and onion). As soon as garlic sizzles, stir together with pork.
    Put into crockpot on high.

    In a small bowl, make thickener by adding water to flour and
    cornstarch. (Add another tablespoon of cornstarch and a tablespoon
    of water if you prefer a thicker sauce, but wait until later in
    the cooking to decide if the texture is what you want, or you may
    accidentally make it too thick.) Add mixture to crockpot.

    Add chiles, spices, chicken broth to crockpot. Bring to a low
    boil, then reduce heat and add tomatoes. (puree the tomatoes if
    you like a very smooth sauce; peel and chop 'em if you like more
    texture). Simmer on very low heat, covered, for at least 1 hour
    (preferably all day).

    Serve over plain or mexican rice, burritos, chile rellenos,
    chimichangas, etc. Freezes very well.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |