Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.


5 (about 3 oz. total) dried New Mexico chiles (up to 6)
1/2 c Red wine vinegar
1/2 md Sized onion; quartered 2 1/4 lb Ground pork
4 Cloves garlic; minced or pressed
1 1/2 ts Salt 2 1/2 ts Dry oregano leaves
1/2 ts Each ground cumin and ground red pepper; (cayenne)

Soak chiles in vinegar until soft (3 hours). Remove stems and seeds. Place chiles, vinegar, and onion in a blender, whirl until smooth.

In a large bowl, combine chile puree, pork, garlic, salt, oregano, cumin, and ground red pepper, mix well. Cover and refrigerate for at least 2 hours or until next day.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.