INGREDIENTS

INSTRUCTIONS

In a heavy pot, render the bacon until crisp, then add the meat and fry in
batches so it browns. Scoop out the meat and set aside. Cook the onions and
garlic in the fat until soft. If you're worried about health, drain off the
extra fat at this point. Add the chile powder, paprika, cumin and salt, fry
for bit and put the meat back in. Toss everying around so it's well coated.
Add enough water to cover, put a heavy lid on it and simmer for a couple
hours. When it's close to serving, stir in some masa harina or cornstarch
and water to thicken a little. Serve it with chopped onion, chiles, and
cilantro if you want.
Finally, can't resist reporting my chile Xmas. While nobody gave me
anything chile-related, I went to visit my folks in Tuscon. Besides eating
a lot of good Mex food (folks in Tuscon should check out Yoeme at 1545 N.
Stone for the Yaqui red chile fry bread) I got to make pilgrimages to the
Santa Cruz Chile and Spice Co. at Tucumcacori -- a case of red chile paste
and a lb. of hot chile powder -- and Nogales, MX. In a little hole in the
wall grocery there, I found a jar of habanero strips pickled with carrots
and onions! Add that to the nixtimal and the Sonoran tortillas I brought
home, and I can't wait!
Posted to CHILE-HEADS DIGEST V4 #252 by David Cook <zebcook@pacbell.net> on
Dec 28, 1997

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