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JimW

Chili tonight

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Boned and skinned a pork shoulder, picnic end, 2 big hunks. Half a pound of dried chilies, about 3/4 ancho -1/4 anaheim (California) toasted, soaked and pureed. Onion diced and softened up in oil, toasted and ground cumin and coriander, half a head of garlic chopped, a bay leaf, s/p. The whole mess is in a dutch oven in the oven to braise until the pork falls apart. No tomatoes, beans are on the side.

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Just salt and pepper and then flipped it a couple times to make sure it got covered well with the chili puree. Really was pretty good, almost a mole the way it all cooked out.

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Just salt and pepper and then flipped it a couple times to make sure it got covered well with the chili puree. Really was pretty good, almost a mole the way it all cooked out.

 

The chiles, in the absence of acid (tomatoes) develop rich and complex flavors.

 

:v:

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Wasn't aware of the interaction with acid, interesting. They sure do get some flavor going,though, especially when you combine 3 or more different varieties.

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Any liquid in the dutch oven? Braise? In what??

 

In order to puree the chilies after they soak some of that soaking liquid goes in the blender. 1-2 cups, just what it takes to get the chilies to spin. That's it, other than the onion, garlic etc in the OP. The puree is pretty thick stuff and was enough to come the sides of the meat about 1/3,

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