Pork In Red Chili Sauce
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||2 Tablespoon|
|Lean pork||1 1⁄2 Pound, cut into 1 1/2 inch cubes reserve fat|
|Canned tomatoes||1 1⁄2 Cup (24 tbs), broken|
|Oregano||1⁄2 Teaspoon, crumbled|
|Ground cumin||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Cinnamon stick||1 Small|
Render strips of pork fat or heat lard in Dutch oven over moderate heat.
Remove strips of fat, if used.
Add onion and garlic; brown lightly.
Add chili powder; stir well.
Push vegetables to sides of pan; brown meat on all sides.
Add tomatoes, salt, oregano, cumin, cloves, and cinnamon stick; stir well.
Bring to boil; reduce heat to low.
Cover; cook 2 hours or until meat is very tender.
Stir mixture occasionally while cooking.
If sauce is quite thin, cook uncovered last 15 to 20 minutes of cooking.