INGREDIENTS

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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