Subj : BH&G 2077
To   : ALL
From : DAVE DRUM
Date : Fri Mar 12 2021 14:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Colorado
 Categories: Chilies, Vegetables, Herbs, Pork
      Yield: 3 Servings
 
      3 lb Boneless pork; trimmed,
           - diced
     12    Dried anchos or New Mexico
           - red chilies
      4    Dried chipotles
           +=OR=+
      4    Canned chipotles in adobo;
           - rinsed, drained, seeded,
           - fine chopped
      3 c  Water
    1/2 c  Chopped onion
      1 tb Snipped fresh oregano
           +=OR=+
      1 ts Dried oregano; crushed
      3 cl Garlic; minced
      1 tb Oil
  1 1/2 c  Chopped tomato
    1/4 ts Salt
    1/4 ts Ground cumin
 
  Cut dried ancho or dried New Mexico red peppers and, if
  using, dried chipotle peppers. Open peppers; discard stems
  and seeds. Cut peppers into small pieces. Bring water to
  boiling; remove from heat. Add peppers and let stand for
  45 to 60 minutes to soften. Do not drain.
  
  Meanwhile, in a large skillet cook onion, oregano, and
  garlic in hot oil for 3 minutes. Remove from heat; set
  aside.
  
  Place half of the undrained dried peppers (and canned
  chipotle peppers, if using) and half of the chopped
  tomatoes in a food processor bowl or blender container.
  Cover and process or blend until nearly smooth. Strain
  through a fine sieve to remove pepper skins and tomato
  skins and seeds; discard skins and seeds. Repeat blending
  and straining with remaining peppers and tomatoes. Add
  strained mixture to onion mixture in skillet along with
  salt and cumin.
  
  Bring to boiling. Reduce heat and simmer, uncovered, for
  20 to 25 minutes or to desired consistency. Serve with
  huevos rancheros, enchiladas, tamales, or grilled meats
  and poultry. Makes about 2 cups.
  
  Brown the pork in some oil and add enough of the chile
  colorado to cover. Make up any shortfall of the red sauce
  with chicken broth/stock. Crockpot on high for three or so
  hours - until done.
  
  MAKE AHEAD TIP: Spoon sauce into an airtight storage
  container. Cover and chill for up to 1 week.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You failed-your fart was not silent, my nose heard it's deafening noise.
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