Red Chile

1 1/2 lb Pork butt
3 tb Flour
2 tb Oil
8 tb Red chile powder
2 qt Pork stock
3 Garlic clove
1 1/2 ts Salt
2 c Red kidney beans

Cover pork with water and simmer for about 2 1/2 hoursuntil the meat falls off the bone.

Brown flour in cooking oil. Stir in chile powder and slowly add pork stock. Stir until large lumps dissolve. Add garlicand salt. Simmer 10-15 minutes on medium heat.

Meanwhile seperate pork from bone, discarding any grisatle or fat, and shred into tiny pieces, add to stew and simmer 10 minutes more.

One cup of beans may be added.

Red Chile printer friendly version located here.
Click Back to return.