Yield: 6 Servings
|1½ medium||Onions; chopped medium|
|2 \N||Cloves garlic; minced|
|½ teaspoon||Dried oregano|
|1½ teaspoon||Ground coriander|
|1 tablespoon||Crushed red chile peppers|
|4 tablespoons||Pure red chile powder|
|½ teaspoon||Ground cloves|
|2 tablespoons||Sherry vinegar|
|1 cup||Chicken stock; as needed|
|4 pounds||Pork; remove fat and bones and slice thin|
This version is not real hot -- add up to 4X the amount of chile powder and /or crushed red chile.
Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.
Marinate the pork at least 24 hours, or up to 48 hours (refrigerated).
Simmer in a large saucepan for 2 to 8 hours, or until pork is tender.
Note: You can also use beef (marinate the same time as the pork), or chicken (marinate 8 hours or so). Serves 6-8. Eat plain, or make burritos, etc.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .