Red Chile Salsa with Pork
- 2 Tbsp oil
- 1/2 pound pork diced
- 1/2 large onion diced
- 1 Tsp garlic minced
- 1/2 Tsp Cumin
- ! Tsp salt
- 1/4 Tsp black pepper
- 1/2 Tsp Mexican Oregano
- 2 Tbsp flour
- 2 Cups Chicken Broth
- 6 Large Roasted Red Chile Peppers (or dried from Ristra or canned)
- 1 Large Jalapeno chopped
- 1 Roma Tomato chopped or 1 Tbsp tomato sauce
In a heavy pot over medium heat, heat 2 tablespoons of oil.Add diced pork which has been dusted in flour and brown for about 2 minutes.Add onion, garlic, cumin, salt, pepper and oregano.Cook until the onion is softened but not brown, about 5 minutes.Stir in chicken brothAdd the peppers and tomato.Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 - 1/2 hours or until pork is tender and sauce is the right strength and thickness.Add water or broth when reducing the sauce to the desired thickness.Add salt and fresh ground pepper. Hatch, poblano or anaheim green chiles will work. If you use the dried red chiles, put them in a blender with a little water to chop into a liquid.This is my version of the Red Chile Sauce which accompanies almost any meal in New Mexico...breakfast included.If ordered in a restaurant, the server will ask "red or green" meaning this particular red chile sauce.... to be served on the side and added by small spoon fulls to almost anything.(You can see the Green Chile Sauce in my recipes)You can adjust the heat by adding or leaving out the jalapeno peppers!Remember the seeds and membranes of the jalapeno pepper can burn the skin. wash your hands well or wear plastic gloves. And whatever you do...do not touch your eyes or mouth.Peppers come in different heats no matter what kind of chile pepper. Many times when I would be asked "red or green" ...I would ask "which is your hottest today?" It could be the red OR the green chile.
