I usually favor chili verde. But for some reason, I was in the mood for red. This was a first try, but I've been making chili verde for years, so all I did is just replace the green ingredients with red ones. Super satisfied with how this turned out. I'd like to use some better chilies, but whatever, jalapenos are easy to find. They don't have any good dried chilies where I shop. And I like to try to make recipes easy to follow as much as possible. This is pretty straightforward I hope. Some added video can be found here if necessary.
Ingredients
- 3 red jalapenos
- 1 yellow onion
- 5 medium tomatoes
- 1 tbsp annato
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 4 lb pork shoulder
- 1/4 cup flour
- 2 cups chicken broth
- 1 lemon
- 1 shot rum
- Salt as needed
- Oil as needed
Instructions
-
Preheat the oven to 375f. Place the red jalapenos, tomatoes and 1/2 of the onion in an oven save dish and roast for 25 minutes.
-
Peel and slice the remaining 1/2 of the onion thin and toss it into warm oil to cook it gently until tender.
-
Dice the pork. The size isn't that important. Add the flour to the pork with a generous sprinkle of salt. Toss it up to coat the pork chunks thoroughly.
-
Stir the spices in with the sauteed onion once they are tender and toast gently until fragrant. Then pour in the chicken broth and stir the pot to get any chunks off of the bottom.
-
Brown the pork chunks in a little hot oil. Move the caramelized pork chunks into the pot with the onions as they're finished. When the pork is done cooking, deglaze the pan with a shot of good rum or tequilla and scrape that goodness into the stew pot.
-
When your vegetables are done roasting, peel the onion, peel and deseed the jalapenos, then puree in a blender or food processor. Add the juice from the lemon. Pour all of that red puree into the pork and stir it up.
-
Let it bubble away gently for a couple of hours. Stir occasionally to make sure you don't burn the bottom. Season it up and serve.
[link] [comments]
0 Kommentarer:
Post a Comment