Pig Chili

"Chili Nation; Jane and Michael Stern"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350°; Sprinkle salt and pepper over pork loin; place pork in a baking pan; roast for 1 hour, until cooked through.
  • When cool enough to handle, tear the meat into bite-sized shreds; set aside.
  • Put the chiles in a large heatproof bowl and cover with boiling water.
  • Let stand 30 minutes, until soft; then seed and stem them.
  • In a food processor, puree the chiles with the tomatoes; set aside.
  • In a large pot, saute the onion in hot oil.
  • When the onion begins to soften, add in the shredded pork, tossing and stirring it in the hot oil.
  • While tossing, drizzle in the vinegar.
  • Add in the chile puree, cumin, Worcestershire sauce, and sugar.
  • Decrease heat and simmer 5 minutes.
  • Serve with cornbread.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes