Pork with Red Chile Sauce (Carne con chile colorado)
This is one of the best uses of the ever-useful Salsa de chile colorado. I hope it gives you further inspiration. The basic idea will always be the same: Brown or partly cook a meat or vegetable, then finish cooking it in the chile sauce.This recipe also makes a good filling for burritos or tacos. In that case cut the meat and optional potatoes in smaller cubes.
Ingredients
- 2 tablespoons lard, preferably
home-rendered or vegetable oil - 1½ pounds lean pork butt or leg, cut in 1-inch cubes or 2 pounds spare ribs cut into 2-inch pieces
- 1 large potato peeled, cut in ½-inch cubes, and cooked in boiling salted water until still somewhat crunchy, about 5 minutes
- 1 clove garlic minced
- 2 cups
Salsa de chile colorado
Instructions
- In large sauté pan or saucepan, heat lard or vegetable oil over high heat until very hot but not quite smoking.
- Sauté the pork until golden on all sides, regulating heat so as not to burn.
- Add garlic when meat is just partly browned (it burns easily if added earlier).
- Add chile sauce and optional potatoes, bring to a boil, and simmer covered over medium heat until meat is tender but not overcooked, about 25 minutes.