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Categories:
onion water garlic corn oil pork shoulder clove garlic onion roma tomatoes salt garlic cumin chicken oregano arbol cilantro
Viewed: 35 - Published at: 3 years agoIngredients
- 1/2 onion diced
- 3 cup water
- 1 tbsp garlic salt
- 1 tbsp corn oil
- 2 lb chopped pork shoulder, ribs, or butt
- 3 clove garlic
- 1/2 onion
- 2 roma tomatoes
- 1 tsp salt
- 1 tsp garlic salt
- 1/2 tsp cumin
- 1 tbsp chicken bullion
- 1/2 tsp oregano
- 10 dried chili de arbol
- 12 tomatillos
- 1 bunch chopped cilantro
Method
- start by pre heating oven 350.get some foil and spray with a little cooking spray.
- cut tops off chilies add to foil make a pocket for them close foil and place into oven.this is a good way to roast chilies with out choking.
- shake around every 5minutes, cook for 15-20 minutes we want crispy n some black on them is fine.
- peel the tomatillos and rinse there sticky , add tomatoes & tomatillos to a hot pan grill till they start to soften they can burn a little will be fine.
- in a pot add 1/2 onion & garlic boil till soft about 10minutes high heat.
- when chiles are out of oven add to onion pot to steam them set aside.your only soaking in hot water not cooking.
- add all ingredients to blender except your cilantro, taste for seasonings and that's your chili de arbol
- chop meat add to pan with water, onion & seasoning cover cook till soft 25-35 minutes when waters evaporated add oil to pan and your gonna give your pork a quick fry add sauce to pan cook 15 minutes turn off top with cilantro.
