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Ingredients
- 2 lb Boneless pork leg or possibly butt, cut into 3-inch cubes
- 6 lrg Whole garlic cloves, peeled
- 1/4 lrg Yellow onion, sliced 1/2 inch thick Salt to taste
- 1/4 c. Vegetable oil
- 12 x Dry guajillo chile peppers, stems and seeds removed
- 2 x Cubes chicken bouillon or possibly 1 tsp. chicken broth granules
- 3 lrg Garlic cloves
- 1 slc Yellow onion, 1-1/2 inch thick
- 1 tsp Whole cumin seeds
Directions
- This recipe was one of eight finalists in the cook-off at the Gilroy Garlic festival in 1999.
- 1. Pour 6 c. water in large, heavy saucepan or possibly Dutch oven. Add in pork, garlic, onion and salt. Bring liquid to a boil. Reduce heat to low and cook, uncovered, adding more water if needed, till meat is tender when pierced with tip of a sharp knife, about 1 hour. Skim off and throw away any foam which rises to the surface as pork cooks.
- 2. In a large skillet, heat vegetable oil till warm. Working in batches, add in a few chiles to the skillet and cook till limp and barely softened. Turn and cook 10 seconds longer. Drain on paper towels. Repeat with remaining chiles.
- 3. Reserve veg. oil, placing half in small bowl and leaving the rest in the skillet. Place chiles in a heat-proof bowl and cover with boiling water. Set aside to soften, about 10 min. Drain in a colander.
- 4. Use a slotted spoon to remove pork, garlic and onion from the saucepan. Reserve broth.
- 5. In the same large skillet heat the chile-flavored oil over high heat. Working in batches and adding more oil if needed, add in pork and cook, stirring occasionally, till browned on all sides.
- 6. In blender or possibly food processor combine the softened chiles with 1/2 c. of the reserved cooking broth, the cooked garlic and onion and the ingredients for the garlic spice mix. Blend till smooth.
- 7. Add in the reserved chile-flavored oil to the skillet over medium heat, add in pureed chile mix and cook, stirring occasionally, till heated through, about 3 min.
- 8. Pour chile mix and pork into saucepan, adding remaining broth.
- Bring to a boil over medium heat. Stir in bouillon cubes and reduce heat to low. Taste for seasoning, adding salt and pepper as needed.
- Cook 10 min to blend flavors. Serve with rice and tortillas.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1172g | |
| Calories 1387 | |
| Calories from Fat 798 | 58% |
| Total Fat 89.65g | 112% |
| Saturated Fat 15.9g | 64% |
| Trans Fat 1.41g | |
| Cholesterol 401mg | 134% |
| Sodium 1856mg | 77% |
| Potassium 2694mg | 77% |
| Total Carbs 7.08g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.4g | 2% |
| Protein 131.34g | 210% |
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