Mexican-Style Chili

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