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Home -> Main Dishes -> Pork
Ingredients (view qty in metric system instead) 4 dried ancho chiles, stemmed and chopped 2 tbsp. vegetable oil 2 stalks celery, diced 1 large onion, thinly sliced 1 large green bell pepper, stemmed, seeded and finely chopped 2 cloves garlic, minced 2 tbsp. chili powder 16 ounce can whole peeled tomatoes with juices 1 cup beef broth 4 ounce can diced green chilies 2 tbsp. dark molasses 1 tbsp. paprika 1 tsp. ground cumin 1 tsp. salt 1 1/4 pounds cooked shredded pork Directions Soak ancho chilies in hot water to cover until softened, about 30 minutes. Heat oil in a large skillet. Add celery, onion, bell pepper and garlic. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Reduce heat to low. Stir in chili powder. Cover and cook 10 minutes, stirring occasionally. Drain ancho chilies, reserving soaking liquid. Transfer chilies to a blender. Add 3 tbsp. reserved soaking liquid, and tomatoes with their juices. Puree until smooth. Strain into vegetable mixture. Add broth, green chilies, molasses, paprika, cumin and salt. Stir to blend. Add pork and simmer until thickened, stirring occasionally, about 15 minutes. Serve on hamburger buns or over cornbread if desired. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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