| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 1 1/2 | md | Onions; chopped medium |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Dried oregano |
| 1 1/2 | ts | Ground coriander |
| 1 | tb | Crushed red chile peppers |
| 4 | tb | Pure red chile powder |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Salt |
| 1 | tb | Honey |
| 2 | tb | Sherry vinegar |
| 1 | c | Chicken stock; as needed |
| 4 | lb | Pork; remove fat and bones and slice thin |
INSTRUCTIONS
This version is not real hot -- add up to 4X the amount of chile powder and /or crushed red chile. Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce. Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). Simmer in a large saucepan for 2 to 8 hours, or until pork is tender. Note: You can also use beef (marinate the same time as the pork), or chicken (marinate 8 hours or so). Serves 6-8. Eat plain, or make burritos, etc. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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