Chunky Red Chili

Toby Keith

15 to 20 large red dried chili peppers (New Mexico or Guajillo’s)

 2 cups water

 3 cloves fresh garlic

 1 tsp. Mexican oregano 

1tbs. oil

 3 lbs. cubed pork

 3 bay leaves

 Soak chilies in water for 90 minutes. In a blender, puree the chilies, water, garlic and half the oregano.

 Press through a strainer; keep the liquid and discard the pulp.

 In a Dutch oven heat the oil over medium hot heat. Add the pork and brown.

 Add the chili liquid, bay leaves and remaining oregano. Stir and bring to a boil. Reduce heat and simmer 30 minutes, or until pork is tender.

Options: onion, cumin, cilantro, hot pepper.

 Salt to taste. Serve with tortillas, over rice or with tortilla chips. Serves 8.

8/29/05 twc

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