Pork Chile Con Carne
Ingredients
4 pound. pork shoulder
18 dry red chili pods
2 cloves garlic
1 tsp. salt or to taste
3 C. water
1 Tbsp. garlic powder(optional)
Cooking Instructions
Remove stems and seeds from chili pods. Place pods in oven at 250 degrees for about 3 minutes. Turn frequently so they do not burn. Rinse the pods in warm water and drain. Put the garlic cloves, salt and water in an electric blender with a few of the chili pods. Blend in the pods, a few at a time, until you have run them all and the mixture is smooth. Cut the pork roast into 1-inch cubes and fry them in a large heavy skillet. Drain off excess fat. Add chili sauce to cooked pork. Simmer, covered, for about 15 minutes. Makes about 2 quarts. Flavor of the chili is improved if you make it the day before you plan to serve it and then heat it up. Serve with refried beans, Spanish rice or use for red chili burros.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)