Uncle Dirty Daves Red Pork Chilli

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2 md Bell peppers - cut into
1 cn Red Gold diced tomatoes
1 lg Onion - chopped
Cubed in 1/2" cubes
Salt and pepper
Strips or diced coarse
1/2 c Water
1 cn (4 Oz.) Old El Paso
Chopped green chiles
W/chiles (or Ro-Tel)
2 ts Chilli powder
1/4 ts Ground coriander
1/4 ts Garlic Granules
1/2 ts Cumin
3 lb Fresh picnic shoulder

Original recipe makes 6 Servings



In a 10 or 12 inch, well seasoned cast iron skillet heat the salt, pepper and garlic. Add the meat and stir around until all sides of the cubes are gray. Add 1/2 cup of water and continue to stir until all water is absorbed or cooked away. Let the meat fry in its own fat until it starts to brown. Add chopped onion and cook a few minutes longer. Add tomato sauce, chiles, pepper, coriander, cumin, chilli powder and more salt if needed. Reduce heat to simmer and cook covered 30 minutes or until meat is tender, stirring occasionally. Serve with Spanish rice or Cajun rice. Serves 4 to 6 Developed, tested and enthusiastically approved at Uncle Dirty Daves Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard. Format by Dave Drum - 19 August 98 FROM: Uncle Dirty Daves Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum on Apr 12, 1999

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