Does anyone have a recipe for Mexican Red Pork Chile - no beans?

Question

This chile is served at Howards El Charro Cafe in Omaha and is the most savory, hot chile I've ever tasted. It is like a thin gravy with bite-size pieces of pork, NO beans, or anything else. Very hot but doesn't burn your mouth. Thanks!

I should mention that this chile is orange in color, but they call it red.

Answer 1

Red Pork Chili (NO BEANS!)

Ingredients

(4 servings)

2 1/2 lb Beef brisket, 1" cubes
1 lb Lean pork, ground
1 x Large onion, chopped fine
2 tb Wesson oil
3 x Garlic cloves, minced
2 tb Diced green chilies
8 oz Tomato sauce
1 x Salt and pepper to taste
1 x Beef bouillon cube
12 oz Budweiser beer
1 1/4 c Water
6 tb Chili powder
2 1/2 tb Ground cumin
1/8 ts Dry mustard
1/8 ts Brown sugar
1 x Oregano, pinch


Instructions

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally.

Answer 2

1

Answer 3

Red Pork Chili Recipe

Answer 4

Just leave the beans (first ingrediant) out of this recipe.
Swap out the ground beef for ground pork.


This is a recipe that I worked on for years, to size it down and make it fit for family consumption. Prepared the originial recipe for fishing and hunting trips. Never had anybody not come back for seconds, even kids.

This is an edible recipe, if you want it hotter, just increase the Chili Power, or the Cayenne Pepper, or both.

Won't change the flavor, just heats up your internal plumbing!


David's Chili Con Carne Y Frijolies


2 Cups Small Red Beans (Washed and Picked Over)

2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)

1 Lbs. Lean Ground Pork

1 Whole Green Bell Pepper

1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)

2 Large Peeled White or Cooking Onions (Coarsely Chopped)

3 Tbls. Chili Powder

2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 tsp. Paprika

1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)

1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)

1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

(Note) Sage May Be Substituted For Chia Seed.

1/2 tsp. Ground Cloves

1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)

1/8-1/4 tsp. Cayenne Pepper

Salt To Taste (1 tsp. Is A Good Starting Point)

1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)

1 1/2 Quarts Bean Stock (From Cooked Beans)

(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)

In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.

In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.

In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.

Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

Serves 8 to 10 People

Answer 5

GREEN PORK CHILI 2 red onions, chopped 1 pound tomatillos, husked, rinsed, and halved 3 jalapenos, stemmed, seeded and halved 2 garlic cloves 4 tablespoons canola oil 2 pounds boneless pork shoulder, cut into 1-inch cubes 5 cups chicken stock 1 cup chopped fresh cilantro leaves salt pepper 10 flour tortillas, warmed Preheat the oven to 400°F. In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting. Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. Add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours. While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

Answer 6

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Answer 7

First you need the following:
Red Dye
Pig
Chile
Mexican
1First cut up the mexian and put it in a bowl
2Next cut up the pig and put it in with the
chopped Mexican.
3then put in the Chile
4Cook to burn away the diseases
5 put in red dye, stir
Thats it!