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“In Chimayo, New Mexico, this speciality is served with rice or pinto beans. It's muy bueno for those who like things hot.”
1 casserole

Ingredients Nutrition

  • 8 -10 dried red chilies (New Mexico or California)
  • 2 cups water
  • 13 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon dried Mexican oregano, crushed
  • 12 teaspoon salt
  • 12 teaspoon cumin
  • 1 12 lbs lean boneless pork butt (or 2 lbs. pork chops, cut 1/8 inch thick)


  1. Wash chilies; remove stems and seeds. Place in 3-qt. pan with water.Cover and simmer 20 minutes, or until chilies are very soft. Pour chilies and liquid into blender; puree. Push puree through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
  2. If using pork butt, trim excess fat. Cut meat into 1/2 inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat.
  3. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days.
  4. Preheat oven to 325*. Transfer meat and chili mixture to 2 1/2 quart casserole dish; cover. Bake 2 to 2 1/2 hours or until meat is very tender. Skim and discard fat before serving.

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