Thursday, October 29, 2009
Chili Rojo Recipe
So I had a pork tenderloin in the fridge. And today I got tomatoes, sweet red peppers and hot padron peppers in the CSA share. Now normally I make chili verde with tomatillos and a variety of green chilis/peppers, but since I had red today, I decided to try "Chili Rojo". And it was the yum!
3 Medium Red Bell Peppers
3 Medium Tomatoes
2 Cloves Garlic
One Pork Tenderloin (14-16 oz.)
1/4 cup All Purpose Flour
Pinch each of salt, pepper, onion powder and garlic powder
2 tsp Canola Oil
2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Mexican Oregano
1 cup Broth (Chicken or Veggie)
Roast the Peppers and Tomatoes under a broiler until blackened all around. My peppers took about 20 minutes with turning every 5 minutes or so. The tomatoes took about 30 minutes. Put the peppers in a paper or plastic bag and let sit until cool enough to handle, then remove the skin and seeds, keeping in mind it is okay to leave some skin on the peppers. No need to seed or skin the tomatoes. Puree the peppers and tomatoes in a food processor.
Trim and dice the tenderloin in 1/2 inch dice. Combine the flour, salt, pepper, onion powder and garlic powder. Heat the canola oil in a pot over medium heat. Dredge the pork in the flour mixture and add to the heated oil (in batches if needed) and brown on all sides. Remove from the pot. Add more oil, as needed, and the onions. Cook the onions until beginning to brown and 'reduced', about 12 minutes. Add the minced or crushed garlic cloves, chili powder, cumin, and oregano. Stir for 1-2 minutes.
Return the pork to the pan, along with the pureed vegetables and 1 cup of broth. Bring to a boil, then reduce heat and simmer until desired consistency. The pork shouldn't take too long to cook (maybe 15 minutes?) but the chili will really improve with increased cooking time. I simmered mine a good hour and fifteen minutes.
Garnish with grated cheese and sour cream and serve with homemade tortillas ( or corn bread )