Chile Colorado
Ingredients:
| 8 |
Dried New Mexican Chile pods, stemmed |
| 40# |
Pork stew meat |
| 8 |
Onions, large dice |
| 3 cps. |
Garlic, chopped |
| 1 cup |
Chile powder |
| ¾ cup |
Oregano, ground |
| 4 cps. |
Flour |
| 1 qt. |
Vinegar |
| (2) No. 10 can |
Crushed tomatoes |
| (1) No. 10 can |
Chipotle peppers, pureed |
Enough water or chicken stock to cover the meat. Salt and pepper to taste.
Method:
- Simmer Chile pods in water until tender, puree.
- In the tilt fryer, brown the meat.
- Add the onions and the garlic, cook approximately 2 minutes.
- Add the Chile powder and oregano, stir thoroughly.
- Add the flour and stir for approximately 2 minutes.
- Add the remaining ingredients including pureed Chile pods and bring to a simmer.
- Continue to simmer for approximately 1 1/2 to 2 hours or until meat is tender.
- Garnish with chopped scallions and cilantro.
Source: Chef Keith Hammerich, CCSF
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