Pork or Beef in Red Chile Sauce (Carne con Chile Colorado

Photo http://www.lauriesmithphotos.com

CARNE CON CHILE COLORADO

(Pork with Red Chile Sauce)

This is one of the best uses of the ever-useful Salsa con Chile Colorado . I hope it gives you further inspirations. The basic idea will always be the same:  brown or partly cook a meat or vegetable, then finish cooking it

in the chile sauce.

This recipe also makes a good filling for burritos or tacos. In that case cut the meat and optional potatoes in smaller cubes.

2                      tablespoons lard or vegetable oil

l  l/2                pounds lean pork butt or leg, cut in l-inch cubes, or  2 pounds spare ribs cut into 2-inch pieces

l                       large potato, peeled, cut in l/2-inch cubes, and cooked in boiling

salted water until still somewhat crunchy, about 5 minutes

l                       large garlic clove, minced

2                      cups Salsa de Chile Colorado (p. 000)

In large saute pan or saucepan, heat lard or vegetable oil over high heat until very hot but not quite smoking. Saute the pork until golden on all sides, regulating heat so as not to burn. Add garlic when meat is just partly browned (it burns easily if added earlier). Add chile sauce and optional potatoes, bring to a boil, and simmer covered over medium heat until meat is tender but not overcooked, about 25 minutes.

Serves 4.