Pork In Red Chili Sauce RecipeTagged in Meats
Heat a well seasoned cast-iron skillet, then add pork, (if you do not have a cast-iron skillet, use a nonstick one.). Saute pork until brown, about 10 minutes.
Combine chili powder, garlic, oregano, cinnamon, cloves, cumin, and 1 cup stock in a food processor or blender and process until ingredients form a smooth paste.
Drain fat from the skillet if necessary, then add the puree. Saute over medium heat, stirring with a spatula, until it darkens a bit, about 4 minutes.
Pour in the remaining 2 cups of stock and bring to a boil. Reduce heat, cover loosely with crumpled foil, and simmer, stirring occasionally, until pork is very tender about 50 minutes.
If the sauce becomes too thick, pour in a bit more stock or water. Serve hot with tortillas.
- 3/4 pound lean pork
- cut into 1-inch chunks
- 3 to 4 tbsp roasted chili powder
- 3 cloves garlic
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cumin
- 3 cups beef stock
- 4 large flour tortillas
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