Pork With Red Chili Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless lean pork butt
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Onions - chopped (large)
2		Garlic - minced or pressed
6 teaspoons	30ml	Chili powder
1 teaspoon	5ml	Cumin
1 1/2 teaspoons	7.5ml	Oregano
1 1/4 cups	296ml	Water
1 teaspoon	5ml	Honey
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Tomato paste

Recipe Instructions

Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal.

Trim and discard all fat from the meat and cut into 1-inch cubes.

Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown.

Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp.

Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is tender, about 1 hour. Skim off fat and discard.

To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture. Include rice or beans, if desired, and garnish.

Source:
Chile Pepper Magazine - Oct. 1992

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