Braised Pork With Red Chile Sauce
|Oregano leaves||1 1⁄2 Teaspoon, crumbled|
|Salt||1 1⁄2 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Avocado||1 Large, peeled, pitted, and sliced (For Garnish)|
|Tomato||1 Large, cut into wedges (For Garnish)|
|Ground cumin||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Onions||2 Large, chopped|
|Limes||2 , cut into wedges (For Garnish)|
|Salad oil||2 Tablespoon|
|Lean boneless pork butt||3 Pound|
|Canned tomato paste||3 Tablespoon|
|Pumpkin seeds||1 Tablespoon|
|Sour cream||1 Tablespoon, sprinkled with chili powder (For Garnish)|
|Chili powder||To Taste|
|Soft flour tortillas/Hot cooked rice||6 (Warm, Adjust Quantity As Needed)|
Trim and discard fat from meat and cut into 1-inch cubes.
In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown.
Push to sides of pan, add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
Skim off fat and discard.
Stir in cream and cook, stirring, until mixture boils.