Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Monday, August 29, 2016

Chile Colorado (Bon Appetite)


5 Ancho chilies (dried)
2 Passilla chilies (dried)
2 quajillos chilies (dried)
3 cups chicken stock
2 puonds of boneless pork shoulder (diced in ½ pieces)
Salt and Pepper
6 cloves of garlic

2 bay leaves


Take 5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!
Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of boneless pork shoulder into ½” pieces, season with saltand pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up abunch of garlic (about 6 garlic cloves) and throw it in the pot along withtwo bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano(Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.
My mom served this with Mexican rice, beans a la charra, and flour tortillas

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