Uncle Dirty Dave's Red Pork Chilli

Categories: Pork, Chiles, Mine
Yield: 6 Servings

3 lb Fresh picnic shoulder
Cubed in 1/2" cubes
1 cn Red Gold diced tomatoes
W/chiles (or Ro-Tel)
1/2 c Water
1/4 ts Ground coriander
1/4 ts Garlic Granules
1 cn (4 Oz.) Old El Paso
Chopped green chiles
Salt and Pepper
2 md Bell peppers - cut into
Strips or diced coarse
1 lg Onion - chopped
2 ts Chilli powder
1/2 ts Cumin

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 1/2 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.

Format by Dave Drum - 19 August 98 FROM: Uncle Dirty Dave's Kitchen

Posted to CHILE-HEADS DIGEST by Dave Drum on Apr 12,
1999

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