Yield: 4 Servings
Measure | Ingredient |
---|---|
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 \N | Cloves garlic; minced |
3 \N | Green onions; thinly sliced |
6 \N | Fresh hot green chiles; parched; peeled, seeded, cut in strips |
1½ pounds | Red-ripe tomatoes; peeled, cut in 1/2-inch wedges |
\N \N | 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, .