[Recipe] Pork shoulder New Mexican red chili

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Spice Mix
- 4 tbsp ground New Mexican red chile
- 2 tbsp flour
- 1 tbsp cumin
- 1/2 tbsp ground chipotle
- 1/2 tbsp salt
- 1/2 tbsp sugar
- 1 tsp Mexican oregano
- 1 tsp black pepper

1 tbsp veg. oil
2.5 lbs boneless pork shoulder, 3/4 inch dice.
1 white onion, diced
6 cloves garlic, minced
2 cans pinto beans, drained and rinsed
1 cup frozen or canned corn (drained and rinsed)
1 can beef broth
1 can tomato sauce
2 cans water (use tomato sauce can)
Juice of 1 lime

1. In large pot, brown pork in veg. oil. Drain most of grease/juice.
2. Add onion/garlic, saute with pork for five minutes until softened.
3. Add spice mix, stir to combine, let "toast" for 1 minute.
4. Add broth, tomato sauce, water, beans & corn, bring to boil.
5. Lower heat and simmer uncovered for around 3 hours or until desired consistency is reached.
6. Add lime juice and salt to taste, if needed.

Best chili ever.

[AArdvark]

Must... Eat... chili!!



THE
DROOLING
AARDVARK

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Here's what it looks like:

[AArdvark]

I can smell that from here...MMMmmmmmm.

[pinback]

That is not possible. You're being disingenuous.

[AArdvark]

It's a psycosomatic thing, like being able to call up the taste of something just by looking at it. Kinda like a food psychic only without all the TBS channel surrounding it.


OOOooooOOOO!


THE
MAN VS. SIXTH SENSE
OF FOOD
AARDVARK

[Donald Ebinsen]

Spice Mix
- 4 tbsp ground New Mexican red chile

That is a little bit confusing. Does it mean a (new) form of Mexican red chile, or does it mean red chile from the State of New Mexico?

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We capitalize state names, Paul, not adjectives.

[Flack]

Well, Mainely that's how people do it.

[gsdgsd]

Made this again last night. Top notch!

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Re-reading this, I don't know why I put corn in there. I don't think I'll put corn in there the next time.