Uncle dirty dave's red pork chilli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | To 3 Fresh picnic shoulder in 1/2\" cubes |
| Salt and Pepper | ||
| ¼ | teaspoon | Garlic Granules |
| ½ | cup | Water |
| 1 | large | Onion -- chopped |
| 1 | can | Brooks tomato sauce for chilli |
| 1 | small | Can Old El Paso chopped green chiles |
| 2 | mediums | Bell peppers - cut into strips or -- diced coarsely |
| ¼ | teaspoon | Ground coriander |
| 2 | teaspoons | Chilli powder |
| ½ | teaspoon | Cumin |
Directions
In a 10 or 12 inch, well seasoned cast iron skillet heat the salt, pepper and garlic. Add the meat and stir around until all sides of the cubes are gray. Add ½ cup of water and continue to stir until all water is absorbed or cooked away. Let the meat fry in its own fat until it starts to brown. Add chopped onion and cook a few minutes longer. Add tomato sauce, chiles, pepper, coriander, cumin, chilli powder and more salt if needed. Reduce heat to simmer and cook covered 30 minutes or until meat is tender, stirring occasionally.
Serve with Spanish rice or Cajun rice.
Serves 4 to 6
Developed, tested and enthusiastically approved at Uncle Dirty Dave's Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard.
Dave Drum 6/6/95
Recipe By : Dave Drum
From: Marjorie Scofield Date: 10-19-95 (00:49) (160) Fido: Recipes