From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Place chiles in a blender with water and blend into a paste. Set aside. If chile paste is too thick, add a little water.
2. Add oil to skillet and lightly brown pork. Add chile paste, oregano, garlic and salt to meat. Mix well.
3. Cover skillet and simmer slowly until done, approximately 30-40 minutes.
4. Sauce may be thickened with cornstarch, if necessary.
NOTE: Serve with rice, tortillas or noodles.
SERVES: 4
- 5 dried red chiles, seeded and stems removed
- 1 cup water
- 2 Tablespoons vegetable oil
- 2 pounds pork, cut into 1-inch cubes
- 1/2 teaspoon fresh minced oregano
- 1/4 teaspoon garlic powder
- Salt to taste
TO PREPARE:
1. Place chiles in a blender with water and blend into a paste. Set aside. If chile paste is too thick, add a little water.
2. Add oil to skillet and lightly brown pork. Add chile paste, oregano, garlic and salt to meat. Mix well.
3. Cover skillet and simmer slowly until done, approximately 30-40 minutes.
4. Sauce may be thickened with cornstarch, if necessary.
NOTE: Serve with rice, tortillas or noodles.
SERVES: 4
