Shanna's Pork Red Chili
3 lb Boneless Lean Pork Butt
2 tbl Vegetable Oil
2 lrg Onions, chopped
2 x Garlic Cloves, minced or pressed
6 tsp Chili Powder
1 tsp Cumin
1 1/2 tsp Oregano
1 1/4 cup Water
1 tsp Honey
1/2 tsp Salt
3 tbl Tomato Paste
Method :
Serve this traditional Mexican entree as a filling for corn or flour tortillas
or as an accompaniment to rice and beans. Garnish with tomato slices and fresh
cilantro for a colorful meal.
Trim and discard all fat from the meat and cut into 1-inch cubes.
Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a
time, until brown.
Push meat to one side of the pan, add onion, garlic, chili powder, cumin and
oregano; cook until onion is limp.
Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is
tender, about 1 hour. Skim off fat and discard.
To serve, fill warm corn or flour tortillas (made with margarine) with meat
mixture. Include rice or beans, if desired, and garnish.
Yield: 6 servings, 3 cups
In
America
,
the photographer is not simply the person who records the past, but the one who
invents it.
- Susan Sontag