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Uncle Dirty Dave's Red Pork Chili




Source of Recipe


PepperFool


List of Ingredients




3 lb Fresh picnic shoulder Cubed in 1/2" cubes
1 cn Red Gold diced tomatoes W/chiles (or Ro-Tel)
1/2 c Water
1/4 ts Ground coriander
1/4 ts Garlic Granules
1 cn (4 Oz.) Old El Paso Chopped green chiles
Salt and Pepper
2 md Bell peppers - cut into Strips or diced coarse
1 lg Onion - chopped
2 ts Chilli powder
1/2 ts Cumin


Recipe



In a 10 or 12 inch, well seasoned cast iron skillet heat the salt,
pepper and garlic. Add the meat and stir around until all sides
of the cubes are gray. Add 1/2 cup of water and continue to stir
until all water is absorbed or cooked away. Let the meat fry in its
own fat until it starts to brown. Add chopped onion and cook a
few minutes longer. Add tomato sauce, chiles, pepper, coriander,
cumin, chilli powder and more salt if needed. Reduce heat to
simmer and cook covered 30 minutes or until meat is tender,
stirring occasionally. Serve with Spanish rice or Cajun rice.
Serves 4 to 6

Developed, tested and enthusiastically approved at Uncle Dirty
Dave's Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard.