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Recipe

 

Pork Chile Con Carne
with Sweet Potatoes

chili

Preparation Time: 2:00

 
Ingredients
  • 4 lb pork roast rib end—boned, diced 2lb12oz
  • 2 tbs paprika, hot
  • 1/4 tsp cayenne pepper
  • 2 tsp oregano
  • 1 tsp cumin powder
  • 1 head garlic—peeled and chopped
  • 2 each chili peppers, red—sliced
  • 2 tbs Soy Domenico—tangerine vinegar
  • 1 each chiles de arbol
  • 4 medium onions
  • 2 tbs oil or rendered pork fat
  • 4 oz smoked bacon rind or ham hock sknin
  • 4 medium potatoes sweet—peeled and diced
  • 1 cup tomatoes crushed
  • stock, beer or water—to cover
Preparation
  1. Bone and dice the rib end of pork. You should get about 70% of the original weight. A 4 lb roast gives about 2-3/4 lb of diced meat.
  2. Put the dice of pork, the spices and chopped garlic into a bowl and pour the vinegar over them. Mix well, and allow to marinate overnight in the refrigerator.
  3. Pour the oil or rendered fatl over them and mix well. Add the onions and chiles, and the diced potatoes. (I square off the potaotes to dice them, and chop the trimmings fine, so they will over cook and thicken the sauce)
  4. Put this in a 350 oven to brown.
  5. When it is well browned, transfer to a heavy pot. Deglaze the pan and add the chile de arbol and the bacon skin, and chopped tomatoes to the pot. Cover the contents by half an inch or so with stock, beer or water, or any combination thereof. Bring to the boil, and simmer slowly until the meat is spoon tender.

The sauce will thicken itself. Re-season as required. The spice heat of this recipe is mild to moderate. Increase the chiles de arbol for more heat.

nb: I brown the bones along with the meat, and add them to the pot, and remove them before serving, The gravy for this dish is thin. If you like it thicker, you can easily add more sweet potatoes.

Notes: Serve with Yellow Rice, or Yellow Rice and Beans. Plantanos maduros, ripe bananna fritters, go very well.

In spite of a completely different background, this dish could just as well be called pork goulash, as the technique is the same.

 

Steve's #13 Recipes:

Hungarian Goulash
Pork Chile con Carne with Sweet Potatoes
Spaetzle
Red Cabbage, Sweet and Sour
Gypsy Potatoes
 

©1996, Steve K. Holzinger. All rights reserved.

 
Kitchen Gypsy

 

This Archived Page created between 1994 and 2001. Modified August 2007


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