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Рецепт Chile And Garlic Pork
by Global Cookbook

Chile And Garlic Pork
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Ингредиенты

  • 2 lb Boneless pork leg or possibly butt, cut into 3-inch cubes
  • 6 lrg Whole garlic cloves, peeled
  • 1/4 lrg Yellow onion, sliced 1/2 inch thick Salt to taste
  • 1/4 c. Vegetable oil
  • 12 x Dry guajillo chile peppers, stems and seeds removed
  • 2 x Cubes chicken bouillon or possibly 1 tsp. chicken broth granules
  • 3 lrg Garlic cloves
  • 1 slc Yellow onion, 1-1/2 inch thick
  • 1 tsp Whole cumin seeds

Инструкции

  1. This recipe was one of eight finalists in the cook-off at the Gilroy Garlic festival in 1999.
  2. Pour 6 c. water in large, heavy saucepan or possibly Dutch oven. Add in pork, garlic, onion and salt. Bring liquid to a boil. Reduce heat to low and cook, uncovered, adding more water if needed, till meat is tender when pierced with tip of a sharp knife, about 1 hour. Skim off and throw away any foam which rises to the surface as pork cooks.
  3. In a large skillet, heat vegetable oil till warm. Working in batches, add in a few chiles to the skillet and cook till limp and barely softened. Turn and cook 10 seconds longer. Drain on paper towels. Repeat with remaining chiles.
  4. Reserve veg. 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 min. Drain in a colander.
  5. Use a slotted spoon to remove pork, garlic and onion from the saucepan. Reserve broth.
  6. In the same large skillet heat the chile-flavored oil over high heat. Working in batches and adding more oil if needed, add in pork and cook, stirring occasionally, till browned on all sides.
  7. In blender or possibly food processor combine the softened chiles with 1/2 c. of the reserved cooking broth, the cooked garlic and onion and the ingredients for the garlic spice mix. Blend till smooth.
  8. Add in the reserved chile-flavored oil to the skillet over medium heat, add in pureed chile mix and cook, stirring occasionally, till heated through, about 3 min.
  9. Pour chile mix and pork into saucepan, adding remaining broth.
  10. 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.
  11. Cook 10 min to blend flavors. Serve with rice and tortillas.