Thursday, October 18, 2012

That's What Christmas Means to Me My Love

Christmas came early this year for me. For foodies, when you have a big pot of something that takes time to make and then you pair that with something else of equally tasty value, then it's big fat bonus gift!
I had already made a huge pot of pinto bean soup. I have the leftover skillet cornbread and to that I made a small batch of a pork version of Chili Colorado. Chunks of pork stewed in a red chili sauce. To me, this is the best present I could ask for on a Thursday night anyway.
I used to believe you couldn't eat some of these amazing meat dishes on a week night. That they were for special occasions but if I make them on a smaller scale, they cook faster and become affordable and so much easier.
I coat the pork in seasoned flour, sear the meat in a heavy bottom pan until brown on all sides. I made the chunks smaller so they'd cook faster. I add the spices to the hot pan before hitting it with a good shot of chicken stock and tomato sauce. For the pork, I go heavier on the cumin, but a good tasty red chili powder to give it plenty of heat and rich flavor is the key. Garlic & onion powder, salt, pepper. Left to simmer with a tight lid in the oven or stovetop, the sauce melds with the meat juices and becomes magic in about an hour. So worth it with that sauce to scoop up with your cornbread.
**editors note: I've now found this dish is called Chili Adovada when made with pork. I don't remember my mom saying that word but I was still part wild dog when my mom made some of these really great dishes. Then, when I grew up a bit more and became an asshole I probably didn't pay attention.






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