| 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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