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Braised Pork With Red Chile Sauce

Mexican.Chef's picture
  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
  Sugar 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.

Recipe Summary

Main Dish

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Braised Pork With Red Chile Sauce Recipe