[CH] Recipe: Chile and Garlic Pork
Tony Lima (TonyLima@ms.spacebbs.com)
Thu, 29 Jul 1999 03:16:10 GMT
Chile and Garlic Pork
created by Alejandra Ridriguez, Gilroy, California
Posted by Tony Lima (TonyLima@ms.spacebbs.com)
This recipe was one of eight finalists in the cook-off at
the Gilroy Garlic festival in 1999.
Ingredients:
2 pounds boneless pork leg or butt, cut into 3-inch cubes
6 large whole garlic cloves, peeled
1/4 large yellow onion, sliced 1/2 inch thick
Salt to taste
1/4 cup vegetable oil
12 dried guajillo chile peppers, stems and seeds removed
2 cubes chicken bouillon or 1 teaspoon chicken broth
granules
For the garlic spice mixture:
3 large garlic cloves
1 1-1/2 inch thick slice of yellow onion
1 teaspoon whole cumin seeds
Method:
1. Pour 6 cups water in large, heavy saucepan or Dutch oven.
Add pork, garlic, onion and salt. Bring liquid to a boil.
Reduce heat to low and cook, uncovered, adding more water if
needed, until meat is tender when pierced with tip of a
sharp knife, about 1 hour. Skim off and discard any foam
that rises to the surface as pork cooks.
2. In a large skillet, heat vegetable oil until hot.
Working in batches, add a few chiles to the skillet and cook
until limp and barely softened. Turn and cook 10 seconds
longer. Drain on paper towels. Repeat with remaining
chiles.
3. Reserve cooking oil, placing half in small bowl and
leaving the rest in the skillet. Place chiles in a
heat-proof bowl and cover with boiling water. Set aside to
soften, about 10 minutes. Drain in a colander.
4. Use a slotted spoon to remove pork, garlic and onion from
the saucepan. Reserve broth.
5. In the same large skillet heat the chile-flavored oil
over high heat. Working in batches and adding more oil if
needed, add pork and cook, stirring occasionally, until
browned on all sides.
6. In blender or food processor combine the softened chiles
with 1/2 cup of the reserved cooking broth, the cooked
garlic and onion and the ingredients for the garlic spice
mixture. Blend until smooth.
7. Add the reserved chile-flavored oil to the skillet over
medium heat, add pureed chile mixture and cook, stirring
occasionally, until heated through, about 3 minutes.
8. Pour chile mixture and pork into saucepan, adding
remaining broth. Bring to a boil over medium heat. Stir in
bouillon cubes and reduce heat to low. Taste for seasoning,
adding salt and pepper as needed. Cook 10 minutes to blend
flavors. Serve with rice and tortillas.