Today, I am making Chile. Its my Chile. There is no other like it.........
This is simple and can be made larger or smaller depending on what you want. Also has room to be fitted to your tastes.
I love real Mexican food. I grew up on it so I tend to cook all kinds of it.
NOTE; This is not Tex-mex, do NOT bring that crap into my thread ! lol
Here is where/ what we start with. 1lb or so of Pork, two large Problano chile's, cillantro, two large onions, can of stewed tomatoes ( I use cherrys) and a lime
First cut the meat into cubes then put some olive oil in a skillit and heat it up. Drop the meat in but not too much, we want to brown the meat. Too much and it will end up with too much liquid.
When its browned dump it all into a big pot
Next chop all the chile's ,onions and cillantro and throw them in a HOT skillit. Keep them in there until they start to turn clear. Dump them into the pot now too.
NOTE; at this time pour a pakage of your favorite chile seasoning in the pot. Do not add water to it. The jucies from the tomatoe's that you are now dumping in the pot will be more that enough
I also did my chiles seprate from the other stuff as they take longer
Now with everything in the pot it should look something like this
Mix it all up, put it on simmer and let it go for a few hrs and it will be done. I add a little sea salt to it twords the end. You can serve it over rice or eat it just like that.
Normally I also put a couple of Serrano pepers or a Habanarro in it but my wife don't do the hot stuff well.
NOTE; Habanerros have great flavor. But the longer this sits with them in it the hotter it will get
Enjoy !
This is simple and can be made larger or smaller depending on what you want. Also has room to be fitted to your tastes.
I love real Mexican food. I grew up on it so I tend to cook all kinds of it.
NOTE; This is not Tex-mex, do NOT bring that crap into my thread ! lol
Here is where/ what we start with. 1lb or so of Pork, two large Problano chile's, cillantro, two large onions, can of stewed tomatoes ( I use cherrys) and a lime
First cut the meat into cubes then put some olive oil in a skillit and heat it up. Drop the meat in but not too much, we want to brown the meat. Too much and it will end up with too much liquid.
When its browned dump it all into a big pot
Next chop all the chile's ,onions and cillantro and throw them in a HOT skillit. Keep them in there until they start to turn clear. Dump them into the pot now too.
NOTE; at this time pour a pakage of your favorite chile seasoning in the pot. Do not add water to it. The jucies from the tomatoe's that you are now dumping in the pot will be more that enough
I also did my chiles seprate from the other stuff as they take longer
Now with everything in the pot it should look something like this
Mix it all up, put it on simmer and let it go for a few hrs and it will be done. I add a little sea salt to it twords the end. You can serve it over rice or eat it just like that.
Normally I also put a couple of Serrano pepers or a Habanarro in it but my wife don't do the hot stuff well.
NOTE; Habanerros have great flavor. But the longer this sits with them in it the hotter it will get
Enjoy !
