| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Large; chopped onion (up to) |
| 4 |
|
Minced cloves garlic (up to) |
| 5 |
|
Chopped chipotle chiles (with some adobo sauce) |
| 1 |
tb |
Hot (NM) red chili powder |
| 1 |
tb |
Medium (NM) red chili powder |
| 1 |
cn |
(15-oz) tomato sauce |
| 1 |
tb |
Good quality olive oil |
| 1 |
tb |
Balsamic vinegar |
INSTRUCTIONS
SAUCE
OTHER
From: Starwind <starwind@icanect.net>
Date: Wed, 31 Jul 1996 21:24:49 -0400
In a heavy frying pan, brown 4-6 nice, thick, bone-in chops in a tablespoon
of butter, a few squirts of Pam, or your favorite lubricant. Meanwhile,
combine sauce ingredients. Saute til onion becomes almost transparent...
Add other ingredients. A bit of salt if you like it... I don't use it.
Combine well.
Drain browned chops, and add sauce to pan. Simmer chops in sauce mixture
for at least 1/2 hour - longer if you like 'em falling off the bone.
CHILE-HEADS DIGEST V3 #059
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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