Ingredients

The following ingredients have 4 Servings
  • PREPARE RED CHILI SAUCE
  • 12 - 15 - dried chili pods, new mexico chilies if you can get them
  • 6 - 8 cup(s) water (or enough to cover peppers)
  • 1 tablespoon(s) minced garlic
  • 1 - 2 tablespoon(s) chili powder
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) mexican oregano
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • PREPARE PORK
  • 3 - 4 pound(s) pork roast, cut into 1 1/2-inch cubes (leave some fat on for flavor)
  • 1 medium onion, chopped
  • 1 tablespoon(s) chopped garlic
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) mexican oregano
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) gound black pepper
  • 1 cup(s) canola oil
  • 1 cup(s) flour

Instruction

  • Prepare the red chili sauce: Rinse chili pods and place in a large pot. Put enough water to cover pods. Cover and bring to a boil over medium heat and boil @ 20 minutes. Press peppers down occasionally to make sure they are covered with water. Remove from heat. Do not discard the liquid.
  • Using tongs, remove each chili pod from pot, remove the stem and place the chili pods into a blender. (I do not remove the seeds….it’s your choice) Add the 'Red Chili Sauce Seasonings'.
  • Blend until smooth. You will need to add a little of the water that you boiled the peppers in to get the right consistency. It should be a glue-like consistency.
  • Prepare the Pork: Season the meat with garlic salt and pepper..
  • Put the flour and the other Pork Seasonings' into a large ziploc bag. Add the meat and shake until well coated with the flour.
  • In a large skillet, heat 2 or 3 tablespoons of oil and brown the meat (in batches) until no longer pink but not completely done. Stir occasionally to keep meat from sticking. Add a little more oil with each batch so that the meat will brown. Remove each batch to a large pot.
  • Once the meat is browned and placed in the large pot, add the remaining flour and chopped onion;stir well to combine. Pour in the chili sauce and 1 cup (or a little more) of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. Stir often to keep from sticking.This should have the consistency of a thick, red gravy.