Whenever Mom made red chile, she usually made green chile as well. So chile day always included the great chili debate. Dinner conversation on that day would center on which chile was best. Some of us preferred the red, some the green, but dad always served himself some of both, in order to fairly judge the quality of each.
Ingredients
4.5 pounds boneless pork roast, cut in fist size pieces
8 cups water
2 T salt
1/3 cup lard or shortening
3/4 cup flour
1/3 cup red chile powder
6 cups broth (reserved from boiling pork)
salt to taste
Directions
Boil meat in salted water until meat begins to fall apart. Reserve broth. Cool meat and shred into bite size pieces, cleaning out any excess fat and gristle. Set aside.
Heat lard in chile pot. Add flour and stir constantly until flour turns golden brown. Remove from heat. Add chili powder and mix well. Gradually add 3 cups of broth while stirring constantly to avoid lumping. When mixture reaches a smooth, thick consistency, add remaining 3 cups of broth. Add more salt if needed. Return to heat and mix well. Bring to boil, stirring occasionally. When chile begins to boil, add meat and simmer for 2-3 minutes.
| Home | Recipes | Birthdays | Anniversaries |