This spicy, smoky beanless chili features pork shoulder stewed with ancho and pasilla chiles. Serve it with soft, fresh tortillas, to offer a counterpoint to the chiles’ heat.
热锅,加入智利泥仔细;it will splatter while it sizzles. Bring to a boil, stirring constantly. Add the browned pork, reduce the heat to a simmer, and cook, stirring occasionally, until the meat is very tender, about 1-1/2 hours. Add a little water to the pan if the sauce seems too thick. Season with salt to taste and serve.
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