|
Los Venganza Del Almo Pork Chili
By Pig on a Spit - Apr 30, 2008 |
 
|
Recipe makes a large pot of hot chili with pork beef and seasonings.
Mole - Mexican Spanish from Nahuatl mulli or molli, "sauce" is the generic name for several sauces used in Mexican cuisine, as well as dishes based on these sauces.
Ingredients:
1 T oregano
2 t coriander seed (from chinese 1 parsley, cilantro)
4 T beef bouillon
36 oz old milwaukee beer
2 T paprika
2 T msg (monosodium glutamate)
11 T gebhardt's chili powder
4 T cumin
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
2 lb pork cubed
2 lb chuck beef cut into cubes
6 lb rump Ground
4 large onions - 1 finely Chopped.
10 cloves garlic - 1 finely,Chopped.
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
Salt to Taste.
Directions:
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours.
Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.
Makes 1 pot.
This page is from our Hot and Spicy Chili Pork category.
 Read comments on "Los Venganza Del Almo Pork Chili" or add your comment below.
© www.pigonaspit.com all rights reserved | | 
