New Mexican Red Chili

  1. 6 to 8 dried red chiles, stems removed
    2 pounds pork, cut into 1 1/2-inch cubes
    2 tablespoons vegetable oil
  2. 3 cloves garlic, minced
    3 cups water or beef broth
    Salt, to taste
  1. Place the chiles on a baking sheet in a 250 degree F oven and toast for 15 minutes, being careful not to let them burn.
  2. Place the chiles in a saucepan, cover with water, and simmer for 15 minutes until soft.
  3. Place them in a blender with the water, and purée until smooth.
  4. Brown the pork in the oil. Add the garlic and sauté.
  5. Pour off any excess fat.
  6. Combine the chile mixture, pork and remaining water, bring to a boil, then reduce the heat and simmer until the pork is very tender and starts to fall apart — at least 2 hours.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases