• 8/19 Nat Hot & Spicy - 01

    From Dave Drum@1:229/452 to All on Fri Aug 18 17:39:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Uncle Dirty Dave's Red Pork Chilli
    Categories: Pork, Chilies, Stews
    Yield: 5 Servings

    3 lb Fresh picnic shoulder; cubed
    - in 1/2" cubes
    14 oz Can Red Gold diced tomatoes
    - w/Chilies (or Ro-Tel)
    8 oz Can El Pato tomato sauce *
    1/2 c Water
    1/4 ts Ground coriander **
    1/2 ts Garlic Granules (not powder)
    4 oz Can chopped green chilies
    Salt & Pepper
    2 md Bell peppers; in strips or
    - diced coarse
    1 lg Onion; chopped
    2 ts Chilli spice mix **
    1/2 ts Cumin **

    * Or other spicy Mexican-style tomato sauce. El Pato is
    the bee's knees, however.

    ** If the spices are old or stale heat them in the
    skillet until they become aromatic. There will be a
    noticable difference in thr flavour of the finished

    In a 10" or 12", well seasoned cast iron skillet heat
    the salt, pepper and garlic. Add the meat and stir
    around until all sides of the cubes are gray. Add 1/2
    cup of water and continue to stir until all water is
    absorbed or cooked away. Let the meat fry in its own
    fat until it starts to brown.

    Add chopped onion and cook a few minutes longer. Add
    tomato sauce, chilies, pepper, coriander, cumin, chilli
    spice and more salt if needed. Reduce heat to simmer
    and cook covered thirty minutes or until meat is tender,
    stirring occasionally.

    Serve with Spanish rice or Cajun rice.

    Serves 4 to 6

    Developed, tested and enthusiastically approved @ Uncle
    Dirty Dave's Kitchen.

    MM Format by Dave Drum; 06 June 1997


    ... "Turkeys are thankful for one thing...vegetarians." (G) -- Daryl Stout

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