Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn
Wash the pork, remove excess fat, cube and
nd dredge lightly in Red Chile Crust. Cook on oiled flat
Saute the onion and chile in the margarine.
Toss the potatoes in the mixture and bake in a 350\u00b0 oven until heated through. Serves 4. Best with broiled meats or baked chicken.
One serving of these potatoes more than exceeds the daily requirement for Vitamin A.
mooth, about 2 minutes. Transfer chile mixture to saucepan over medium
Preheat oven to 250 degrees F (120 degrees C).
Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
Bake in the preheated oven for 6 hours.
Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.
Place the pork roast into an oven roasting
00b0F.
If using fresh pork shoulder steaks: Remove excess fat
reserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry
edium high heat, brown the pork in oil, doing so in
he crisp tortilla with the chile mayonnaise. Distribute the warm scallops
omato paste; simmer, covered, until pork is fork tender (about 1
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
killet; pour in the green chile sauce, green chiles, and black
Cut pork into bite size pieces and dredge in flour and salt. Brown in hot oil.
Add onions, chiles and garlic.
Cook until softened.
Stir in remaining flour.
Add tomatoes and water. Season to taste with salt and pepper.
Cook until meat is tender.
or 1 minute.
Add chile powder and cook for an
/4 inch) roasted green chile's and set aside.
et aside.
For the Colorado sauce:
Heat a medium
Put the pork roast in a covered casserol
edium-high heat. Season the pork with salt and pepper to