Uncle dirty dave's red pork chilli

4 servings

Ingredients

Quantity Ingredient
2 pounds To 3 Fresh picnic shoulder in 1/2\" cubes
Salt and Pepper
¼ teaspoon Garlic Granules
½ cup Water
1 large Onion -- chopped
1 can Brooks tomato sauce for chilli
1 small Can Old El Paso chopped green chiles
2 mediums Bell peppers - cut into strips or -- diced coarsely
¼ teaspoon Ground coriander
2 teaspoons Chilli powder
½ teaspoon Cumin

Directions

In a 10 or 12 inch, well seasoned cast iron skillet heat the salt, pepper and garlic. Add the meat and stir around until all sides of the cubes are gray. Add ½ cup of water and continue to stir until all water is absorbed or cooked away. Let the meat fry in its own fat until it starts to brown. Add chopped onion and cook a few minutes longer. Add tomato sauce, chiles, pepper, coriander, cumin, chilli powder and more salt if needed. Reduce heat to simmer and cook covered 30 minutes or until meat is tender, stirring occasionally.

Serve with Spanish rice or Cajun rice.

Serves 4 to 6

Developed, tested and enthusiastically approved at Uncle Dirty Dave's Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard.

Dave Drum 6/6/95

Recipe By : Dave Drum

From: Marjorie Scofield Date: 10-19-95 (00:49) (160) Fido: Recipes

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