Ingredients:
2 teaspoons olive oil
1/2 pound 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 tablespoons flour — preferably masa flour
2 tablespoons cornstarch
4 tablespoons water
28 oz. New Mexican chiles — roasted, peeled, seeded, and finely chopped
1-2 tablespoons chopped jalapeno pepper — optional and preferably fresh
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon white pepper
2-3/4 cup chicken broth
2 large fresh tomatoes — pureed (or peeled and chopped) (optional)
Directions:
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) Add mixture to crockpot.
Add chiles, spices, chicken broth to crockpot. 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).
(Makes 4 good-sized servings) Freezes very well.
Serve plain or over mexican rice, burritos, chile rellenos, chimichangas, etc.
I order my chili from Hatch, New Mexico
The Hatch Chile Express
Post Office Box 350
Hatch, New Mexico 07937
1-800-292-4454
1-505-267-3226
No comments:
Post a Comment