Red Pork & Bean Chilie

By á-2618

Ingredients

• 6 - oz dried New Mexican Chilies
• 7 - cups water
• 2-large onions chopped
• 8 - garlic cloves, minced
• 3-tablespoons vegetable oil
• 1 - tablespoon ground cumin
• 4 1/2 - pounds pork shoulder, trimmed of excess fat, 1/2 inch pieces
• 1- 28oz can tomatoes, drained and chopped
• 1 - bay leaf
• 2 - teaspoons salt
• 1-teaspoon dried oregano, crumbled
• 1- 19oz can kidney beans, rinsed & drained
• sour cream as an accompaniment if desired

Preparation

Step 1

Simmer chilies in 6 cups water for 20 minutes, then puree with liquid (it says to strain but I don't do that.) In a large kettle cook onions and garlic in oil until onion is softened, add cumin and cook, stirring, for 30 seconds. Add pork, the chilie puree, tomatoes, bay leaf, salt, oregano, in the remaining 1 cup water and simmer, uncovered, adding more water if neccessary to keep the pork barely covered, for 2 hours, or longer (longer is better.) Add kidnet beans (pinto or black beans are also good.) simmer the chilies, stirring occasionally, for 5 minutes, and discard bay leaf.... EAT!!