Cha Cha's Pork Guisada
Source of Recipe
Cha Cha's
List of Ingredients
* RED CHILE SAUCE:
* 10-12 (about 21/2 ounces) dried chiles guajillo (or California
long red chile pods)
* 2 tablespoons tomato paste
* 1 teaspoon chili powder, or to taste
* 1/4 teaspoon garlic powder
* Salt, to taste
* PORK:
* 2 1/2 pounds boneless pork shoulder or Boston butt (to yield
about 13/4 pounds pork meat)
* Garlic powder, to taste
* Salt, to taste
* 1 pound lard, for deep fryingRecipe
For Red Chile Sauce: Remove stems and seeds from chiles. Heat a
skillet over medium heat and toast them, a few at a time, on each
side, pressing with a spatula briefly until they begin to blister and
change color. Bring a pot of water to boiling, remove from heat and
add the chiles (keep them submerged with a plate on top); soak for 30
minutes. Remove chiles and place in a blender along with a cup or so
of the water; process until smooth. Strain to remove any tough
particles of skin, if desired, then add tomato paste, chili powder,
garlic powder and salt and blend until smooth. Set aside.
For Pork: Trim fat from the pork and cut into bite-size (about
3/4-inch) pieces. Dry with paper towels, then season with garlic
powder and salt. Heat the lard to 350 degrees. Add pork in batches
and deep-fry for 20-30 seconds, or until nicely browned. Remove from
fat and drain. Discard lard. Place pork in a saucepan and add the
chile sauce. Cook for several minutes, stirring and scraping the
bottom frequently as sauce begins to thicken. Add 1/2 cup water and
stir. Bring to a boil, partially cover, and simmer over medium-low
heat for 45 to 60 minutes, stirring occasionally. Add a little more
water as needed, if sauce begins to thicken too much. Cook gently
until pork is very tender. Taste and add salt if needed. Serve, or
cool to room temperature, refrigerate, and reheat slowly in a covered
pan. Serve the pork as is, along with fresh warm tortillas, or use as
a filling for tacos or gorditas.
Makes 5-6 cups.
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