|2 pounds||Boneless pork shoulder; cut in 2"x1/2" strips; 3/4" thick|
|1 tablespoon||Ground hot red chile or pequin quebrado|
|¼ cup||Unsalted butter|
|3||Cloves garlic; minced|
|3||Green onions; thinly sliced|
|6||Fresh hot green chiles; parched; peeled, seeded, cut in strips|
|1½ pounds||Red-ripe tomatoes; peeled, cut in 1/2-inch wedges|
|Additional caribe (crushed New Mexico red chile) or pequin cebrado; if desired|
Dredge pork strips in ground chile, caribe or pequin. Melt butter in heavy skillet; add garlic and green onions and cook until lightly browned. Push to 1 side; add chile-dredged pork strips and cook until crisp and brown.
Add green-chile strips; cook, stirring, a few minutes until chiles are warm. Add tomatoes, cook 5-10 minutes or until tomato juice begins to cook down. Serve immediately. Tuck inside a burrito, soft taco, omelet or crepe as a snack or over rice as a main dish. Accompany with additional caribe or pequin if desired. Makes about 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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