Lynn's Cubed Pork New Mexico Chili Sauce
NEW MEXICO CHILE SAUCE
6 x dried red New Mexico chiles - (to 8) stemmed and seeded
Water
4 x garlic cloves minced
1/2 tsp salt
PORK
2 lb pork butt trimmed, and
cut in 1" cubes
oil or nonstick cooking spray
1/4 cup red New Mexico chiles stemmed, and
coarsely crushed
1 tbl garlic powder
1 tsp salt
Method :
New Mexico Chile Sauce: Place chiles in medium saucepan. Cover with at least 4
cups hot water. Steep until soft, about 20 minutes. Drain chiles and reserve
water.
Puree chiles, garlic, salt and 3 cups reserved water in blender or food
processor until smooth, adding additional water if necessary. Strain. Pour
liquid into saucepan and simmer until sauce thickens slightly, 4 to 5 minutes.
(Makes 3 1/2 cups)
Pork: Place meat in deep baking pan that has been lightly oiled or sprayed and
bake at 350 degrees until browned, 30 minutes, stirring often to ensure even
browning.
Remove pan from oven but do not pour off juices. Stir in Chile Sauce, crushed
chiles, garlic and salt. Return to oven and bake, stirring occasionally, until
meat is tender enough to cut with fork, 30 to 45 minutes.
This recipe yields 6 servings.