Pork Slope Chili Con Carne
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1360 g
Pork Shoulder1 cup
All-Purpose Flour1
Salt1 cup
Canola Oil1 tsp
Ground Cumin2.25 cups
Plum TomatoesDirections:
1
Cut the pork into 1-inch cubes
2
Mix the flour with the salt and dust the pork with the mixture
3
Heat the oil in a Dutch oven over medium to medium-high heat and sear the meat until the pork is brown
4
When all the meat is browned, about 5 minutes, add the Red Chile Salsa, beer, cumin, bay leaves and cinnamon stick
5
Reduce the heat to low, cover and simmer until the meat is tender, about 1 1/2 hours
6
Top with sour cream and serve with cornbread
7
Preheat the oven to 375 degrees F
8
Roast the onions, tomatoes and garlic until tender, 15 to 20 minutes
9
Slightly toast the dried chiles in a dry pan, about 3 minutes, and then soak them in a bowl with cold water until the chiles soften up, about 10 minutes
10
When the chiles are soft, slice in half and discard the veins and seeds
11
Peel the onions, tomatoes and garlic, and blend all the ingredients until the salsa has a smooth consistency (add water if needed)
12
Add salt to taste