| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Meat | 4 | Servings |
INGREDIENTS
| 8 | Red chili pods | |
| 2 | c | Boiling water |
| 1/4 | c | Chopped onion |
| 2 | Cloves garlic | |
| 1 | ts | Oregano |
| 1 | ts | Salt |
| 2 1/2 | lb | Lean pork; cut in strips |
| Oil for frying |
INSTRUCTIONS
1. Remove stems, seeds and veins from the chilies. Wash them in warm water and put them in a pan; cover with the boiling water. Let the chilies stand for an hour, or until the pulp separates easily from the skins. Put through a food mill or colander, adding enough of the water the pods were cooked in to remove the pulp. 2. If sauce is too thick, thin with water. Add onion, garlic, oregano and salt. Mix well. Marinate pork strips in the sauce for 24 hours. 3. To cook, cut pork strips into bite-size pieces. Heat enough oil in pan to keep strips from sticking. Fry, covered with some chili sauce, until done; they should be nearly dried out. Strips may also be put in a baking dish in a 350 F oven for 1 hour. SENOR KORTE S.W. ASH, PORTLAND BEVERAGE: DOS EQUIS OR TECATE From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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