STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In Chimayo, New Mexico, this speciality is served with rice or pinto beans. It's muy bueno for those who like things hot.”
READY IN:
27hrs
SERVES:
4-6
YIELD:
1 casserole
UNITS:
US

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)

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: