Yield: 4 Servings
|1 \N||Ancho chile pepper; dried|
|½ cup||Boiling water|
|1 \N||Tomato; chopped|
|1 pounds||Ground pork|
|1 \N||Onion; chopped|
|1 \N||Clove garlic; minced|
|1 can||(4-oz) diced green chiles|
|½ teaspoon||Dried oregano|
|¼ teaspoon||Ground cumin|
|\N \N||Salt; to taste|
|1 \N||Potato; cooked and diced|
Date: Fri, 8 Mar 1996 21:26:33 +0000 From: "Diana Rattray" <diana@...> Recipe By: Tortilla International Remove seeds and veins from ancho chile. Wash ancho and soak in boiling water for 30 minutes. Place the ancho, water and tomato into a blender or food processor and putee until smooth.
Crumble pork into a skillet and cook until browned (about 20 min) over medium high heat. Add onion and garlic and cook until soft. Add the diced green chiles, oregano, and cumin. Stir in the ancho-tomato puree, check the seasoning, and salt to taste.
Add potato and heat, stirring occasionally, until the potato is heated through.
NOTES : Good quick filling for sopes, tacos, flautas, burritos, and chimichangas.
CHILE-HEADS DIGEST V2 #263
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .