Puerco Perdigado Con Chile Rojo (Braised Pork With Red Chile Sau

Puerco Perdigado Con Chile Rojo (Braised Pork With Red Chile Sau

Time: 2 hrs 20 mins

Ingredients

• 3 lbs lean boneless pork butt or 3 lbs pork shoulder
• 2 tablespoons salad oil
• 2 large onions, chopped
• 2 garlic cloves, minced
• 5 -6 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 1/2 teaspoons oregano leaves, crumbled
• 1 1/4 cups water
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 3 tablespoons tomato paste
• 1/2 cup whipping cream

Directions

• 1 Trim and discard fat from meat and cut into 1-inch cubes.
• 2 In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
• 3 Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
• 4 Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
• 5 Skim off fat and discard.
• 6 Stir in cream and cook, stirring, until mixture boils.
• 7 Turn into a serving dish and garnish with pumpkin seeds.
• 8 To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.

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