In Chimayo, New Mexico, this speciality is served with rice or pinto beans. It's muy bueno for those who like things hot.
Provided by CJAY8248
Categories Southwestern U.S.
Time P1DT3h
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash chilies; remove stems and seeds. Place in 3-qt. pan with water.Cover and simmer 20 minutes, or until chilies are very soft. Pour chilies and liquid into blender; puree. Push puree through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
- If using pork butt, trim excess fat. Cut meat into 1/2 inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat.
- Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days.
- Preheat oven to 325*. Transfer meat and chili mixture to 2 1/2 quart casserole dish; cover. Bake 2 to 2 1/2 hours or until meat is very tender. Skim and discard fat before serving.
Nutrition Facts : Calories 422.2, Fat 27.2, SaturatedFat 9.3, Cholesterol 112.3, Sodium 407.3, Carbohydrate 9.8, Fiber 1.8, Sugar 5.4, Protein 33.8
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