| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 4 | Servings | |
INGREDIENTS
| 2 | lb | Boneless pork shoulder; cut in 2"x1/2" strips; 3/4" thick |
| 1 | tb | Ground hot red chile or pequin quebrado |
| 1/4 | c | Unsalted butter |
| 3 | Cloves garlic; minced | |
| 3 | Green onions; thinly sliced | |
| 6 | Fresh hot green chiles; parched; peeled, seeded, cut in strips | |
| 1 1/2 | lb | Red-ripe tomatoes; peeled, cut in 1/2-inch wedges |
| Additional caribe (crushed New Mexico red chile) or pequin cebrado; if desired |
INSTRUCTIONS
Dredge pork strips in ground chile, caribe or pequin. Melt butter in heavy skillet; add garlic and green onions and cook until lightly browned. Push to 1 side; add chile-dredged pork strips and cook until crisp and brown. Add green-chile strips; cook, stirring, a few minutes until chiles are warm. Add tomatoes, cook 5-10 minutes or until tomato juice begins to cook down. Serve immediately. Tuck inside a burrito, soft taco, omelet or crepe as a snack or over rice as a main dish. Accompany with additional caribe or pequin if desired. Makes about 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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