Mexican-Style Chili

Mexican-Style Chili
Photo by Laurie Smith

Ingredients

  • Salt to taste
  • 4 pasilla chiles, stemmed and seeded
  • 4 ancho chiles, stemmed and seeded
  • 3 Tbs. vegetable oil; more as needed
  • 2 lb. pork shoulder, trimmed of any fat
  • ½ tsp. coriander seeds
  • ½ tsp. cumin seeds
  • + 4 more ingredients
    • 1 medium yellow onion, coarsely chopped
    • 4 cloves garlic, coarsely chopped
    • 1 Tbs. fresh oregano leaves or 1-½ tsp. dried
    • 1 can (28 oz.) tomatoes, drained and seeded

Heat a large skillet over medium-high heat. Add the ancho and pasilla chiles and press them flat with a spatula. Toast the chiles, turning them over, until they're fragrant and their color changes slightly, about 30 seconds. Remove the chiles from the skillet and put them in a bowl. Cover with ab...

View full recipe at Fine Cooking

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