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Ingredients
- 10 lb Pork shoulder meat, cut into 1" cubes
- 14 lrg Dry red chilies
- 2 tsp Garlic pwdr
- 1 1/2 tsp Dry oregano
- 2 tsp Cumin
- 2 tsp Salt
- 1/2 c. Flour
- 2 Tbsp. Oregano
- 2 Tbsp. Garlic pwdr
- 1 1/2 Tbsp. Salt
Directions
- Place the meat in a large pot with 1/2 c. water and cook, uncovered, for 2 hrs over low heat, stirring occasionally and adding water if the meat is sticking.
- To make sauce, stem, seed and rinse the chilies, then place them in a pan with water to cover. Bring to a boil. Simmer, covered, till tender, about 15 min; remove from heat. Drain, reserving the chile juice. Puree the chilies in a blender or possibly food processor with 2 c. of the reserved chile juice and garlic pwdr, oregano, cumin and salt. Strain and set aside.
- Drain any excess water from the pan in that you have cooked the meat, then sprinkle the flour over the meat, tossing to coat proportionately.
- Cook about 10 min over medium heat, stirring occasionlally; add in oregano, garlic pwdr, salt, and chile sauce. Add in 1 1/2 c. water and simmer 30 min.
- Makes 8 to 10 servings.
- NOTE: I had this dish a few years ago and loved it. However, it was so warm which my mouth burned for hrs afterwards. Adjust this dish to suit your tastes. The house version was fiery.
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