Puerco Perdigado Con Chile Rojo Braised Pork With Red Chile Sau Recipes

Steps:

• In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
• In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
• In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

Steps:

• Trim and discard fat from meat and cut into 1-inch cubes.
• In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
• Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
• Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
• Skim off fat and discard.
• Stir in cream and cook, stirring, until mixture boils.
• Turn into a serving dish and garnish with pumpkin seeds.
• To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.

Steps:

• Brown pork on all side in bacon fat. Place pork in narrow casserole dish.
• Using skillet pork was browned in, heat remaining ingredients except mushrooms.
• Pour over pork roast.
• Bake at 325° 1 1/2 hours, adding mushrooms to casserole dish the last half hour.

Steps:

• Place the peeled pumpkin pieces and bay leaves in a large heavy pot or Dutch oven. Pour enough water to completely cover the pumpkin. Cover the pot, bring to a boil, reduce the heat to medium and cook for 45 minutes or until the pumpkin is soft. Drain the pumpkin, remove the bay leaves. Let the pumpkin cool and reserve.
• Heat oil in a heavy soup pot, add the onion and cook over low heat for 3-4 minutes or until just soft, add the garlic and parsley and cook another 1-2 minutes. Place the pumpkin, in 2 or 3 batches in a blender or food processor. Add a little of the chicken broth each time and blend until smooth. Add the onion, garlic and chile flakes to the last batch.
• Pour the mixture back into the soup pot, add the rest of the chicken broth, salt, pepper, allspice and chocolate and cook over low heat, stirring occasionally, until warmed through.
• Garnish with the chopped parsley and serve.

Steps:

• Plunge the pork into a pan of boiling water and simmer for 3-4 minutes until partially cooked; remove and, when cool enough to handle, cut in bite-sized chunks.
• Heat the oil and sugar in a wok over low heat until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown; add the pork and splash in the wine.
• Add enough water just to cover the pork, along with the ginger, star anise, chilies and cinnamon stick. Bring to a boil, then turn down the heat and simmer for 40-50 minutes.
• Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt and a little sugar to taste; add the scallion greens just before serving.

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Steps:

• Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
• Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
• Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.