Yield: 8 Servings
|3 pounds||Pork shoulder (with skin and bone removed)|
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@...>
RECIPES USING ANCHO CHILES (by Diana Kennedy) Cut 3 lbs. pork shoulder (with skin and bone removed) into strips about 2 x ¾", with fat. In a large skillet, barely cover meat with water, add 2 tsp. salt, and bring to a boil. Lower heat and let meat continue cooking briskly until all the liquid has evaporated. It should be cooked through but not falling apart. Lower flame a little and cook until all the fat has rendered out. Keep turning meat until it is lightly browned all over, about 1 hr. and 10 minutes. (Butt or country-style spareribs can also be used.) Do not add too much water to start, or the meat will fall apart at the frying stage. A little extra can be added later if meat is still hard after water has evaporated. Choose meat with a fair amount of fat or some fat will have to be added for it to brown properly. Serve, smothered with Salsa de Tijera, tomato based salsa, or Salsa de Tomate Verde Cruda (see recipe), in a warm flour tortilla.
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .