| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Main dish, Casseroles, Tex-mex, Pork | 10 | Servings |
INGREDIENTS
| SOLOMON | ||
| 1 1/4 | lb | 3 Lg.sweet red bell peppers |
| 8 | Dried pasilla chilies or | |
| 8 | New Mexico chilies 2 oz. | |
| 3 | tb | Cumin seed |
| 1 | tb | Dried oregano |
| 2 | ts | Dried oregano |
| 1 1/2 | c | Almonds — toasted until |
| Dark | ||
| 1 | Golden | |
| 3/4 | ts | Ground cloves |
| 1/3 | c | Sweet Hungarian paprika |
| 8 | lg | Garlic cloves |
| 1 | lg | Onion coarsely chopped |
| 3 1/2 | lb | Stewing venison — or very |
| Lean | ||
| 1 | Beef — cut in 1"cubes | |
| 2 | Bottles larger beer | |
| 1/4 | c | Melted pork fat — lard or |
| Corn | ||
| 1 | Oil | |
| 2 1/2 | lb | Medium lean pork from |
| Should | ||
| 1 | Or butt — cut in 1"cubes | |
| 6 | Fresh long gr.hot chilies | |
| 1 | c | Water |
| 1 1/2 | lb | Meaty beef or venison bones |
| 1 1/2 | c | Boiling water |
| Salt and cayenne to taste |
INSTRUCTIONS
Place the sweet red peppers under a hot broiler and roast;turning frequently,until the skin is blistered and blackened and the flesh has softened.Pile into a heat proof bowl,cover and set aside. Remove stems from dried chilies,shake out seeds,and reserve.Set chilies aside.Heat a small heavy skillet,over medium heat.When a drop of water dances,add the cumin seeds and toast,stirring constantly,for about 20 seconds or until they start,to change color.Add oregano and reserved chili seeds and toast,stirring,about 20 seconds longer,or until oregano is fragrent.Immediately transfer spices to the container of a blender or processor.Grind for about 30 seconds. Add the almonds and grind to a paste,then add cloves,paprika and garlic and grind again. Remove skins and seeds from the roasted peppers and add to the almond mixture along with the onion.Grind until you have a gritty puree.Combine the puree with venison cubes in a large skillet,rinse the grinder with a bit of beer and stir that in,then set the kettle aside. Melt a generous layer of fat in a wide skillet or skillets over medium high heat,add pork cubes and fry uncrowded until they are well browned.Transfer cooked pork to the kettle as each batch is finished.Keep frying,adding more fat as is necessary,until all the pork cubes are done.Pour off any remaining fat and use beer to rinse out the skillets,scraping to get the crumbs Slice the green chilies crosswise into thin rings,keeping all of the seeds and veins except the cottony bit at the stem end.Add them to the kettle along with the 1 cup of water,remaining beer,and the bones if your using them.Stir well,bring to a simmer,then cook,stirring occasionally,over very low heat for 2 1/2 hours or until the meat is very tender. While the meat is cooking,prepare the chili puree:Using tongs,hold the dried chilies 4" above a hot burner for about 1 minute ,turning them to expose all surfaces to the heat.The chilies should soften and lighten in color,be careful not to scorch them. Let chilies cool slightly,then tear into pieces,place in a heatproof bowl,cover with the 1 1/2 cups boiling water and let soak at least 30 minutes.Puree chili mixture in a processor or blender,and set aside. When meat is tender,remove bones,if used,and stir in the chili puree.Cook for about 1/2 hour longer,then taste by scooping up a bit with a plain piece of bread or tortilla.The stew will certainly need salt and if it isn't extremely hot it will also need a pinch or so of cayenne. The chili can also be used as a flavoring sauce for other dishes. Recipe By : From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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