you know what? I can kinda cook but I am bad at documenting things that I cook and I usually always forget about taking pics and stuff so basically I suck at blogging! Gomen nasai. Well, anyways. I made some red chile for a friend's Memorial day party and because one of my friends doesn't eat beef I decided to try a pork red chile. This is basically a recipe for carne adovada but with a lot more sauce. I served it with the Bhut Jolokai powder shaker and a hot cayenne shaker on the side for those that like that little extra heat because even with all the chile that's in there, the heat is the slow to warm type and not the instant sting that the ghost chile and hot cayenne can give.
DOUG'S CARNE ADOVADA STYLE PORK RED CHILE
5 tbsp Ancho chile powder
5 tbsp New Mexico cp (hot)
5 tbsp California cp (mild)
1 oz pkg Pasilla negra cp (from Sprouts + approx. 4 tbsp)
1 oz pkg Chile de arbol cp (from Sprouts + approx. 4 tbsp)
1 tbsp Chipotle cp
1 tbsp Cayenne (30k scoville units)
1 tbsp Hot cayenne (90k scoville units from Vitamin college. pequin is similar heat wise)
1 tsp Bhut jolokia cp
2 tbsp granulated onion or onion powder
2 tbsp granulated garlic or garlic powder
2 tsp cumin
1 tbsp sea salt
1 tbsp coarse fresh ground black pepper
1 lb lean bacon (cut lengthwise, then crosswise into squares)
4 lbs pork shoulder cubed
3 lbs pork country style ribs cubed
2 boxes chicken stock
1-28 oz can Tomato puree (I use Cento brand)
1 bulb garlic (bulb broken into cloves, tossed with corn oil, then roasted at 350deg until golden)
2 lbs sweet onion fine diced
2 tbsp butter
3 tbsp corn oil (or any vegetable oil)
3 tbsp mexican oregano
cumin additional to taste
1 tbsp coarsely fresh ground black pepper
Sea salt to taste
1/4 cup Cholula hot sauce (for the vinegar. Tabasco would work too)
THE NIGHT BEFORE:
Fry the bacon on medium heat until all fat is cooked out. Remove the bacon and reserve the fat. The bacon will be used for a different dish.
Add the bacon fat to a 4qt deep saucepan and put it on medium low heat. slowly add all the chile powders, the onion and garlic powder and 1 tsp cumin to the fat stirring constantly. add vegetable oil as needed to keep the consistency like a thick gravy. Cook slowly stirring constantly, adding oil as needed. do not allow it to burn (about 25 minutes to 1/2 hour). Allow mixture to cool.
Cube all your pork and divide into 4 gallon sized zip locks. Add the cooled chile mixture to each bag, squeeze out all the air and seal. manipulate the bag to distribute the chile mixture so all the pork is coated, lay flat on a plate and refrigerate overnight.
Break the garlic bulb into cloves. leave the skins on but chop off the hard stems. place on foil, coat with a little vegetable oil and roast until golden at 350 deg. set them aside to cool.
Pour about half of a box of chicken stock into a bag of the marinated pork, reseal and manipulate the bag to thin the marinade, pour everything into a colander set over a large mixing bowl and stir the pork to allow the chile to strain off. Dump the chile/chicken stock into an 8 qt stock pot and put on medium heat. transfer the pork to another mixing bowl. repeat for the other bags of marinated pork (there will still be a lot of marinade on the pork). Add vegetable oil to a heavy skillet and brown the marinated pork in batches on medium high heat. add the meat to the simmering chile stock when cooked. reduce the chile stock to a simmer.
Wipe out the skillet and add the butter and the oil to the pan and set heat on medium. add all the fine diced onion to the pan, salt and pepper, and cook down constantly stirring until there is no "bite" to the onion and they are fully caramelized (long slow cook Indian style can easily take around 1/2 hour). when the onions have been cooking for about 20 minutes, squeeze your roasted garlic cloves from their skins and mince. add the garlic to the onions and continue cooking until the onions are done. add the onion/garlic mixture to the chili. add the tomato puree and raise the heat until it starts to boil then reduce it to maintain a simmer.
add the oregano, 1 tsp cumin, 1/4 cup Cholula (or any good vinegared hot sauce), 1 tbsp cfg black pepper.
Allow to simmer until the meat is tender. adjust seasoning to taste.
I served it with ranch style pintos loaded with the bacon, chorizo, jalapenos, red peppers, oregano and such for those that like beans with their bowl of red and also had shakers of in your face chile powder for the other chile masochists like me. Enjoy.