Category : Pork
Author : horry
Hits : 3841
Date : 11/12/2002
2 pounds pork, cut into small pieces (save some fat) 5 dried red chiles 1 teaspoon oregano 1/2 teaspoon garlic powder salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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