Pulled Pork Pasta with Ancho-Cream Sauce
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
Ingredients:
2 t. olive oil
1 small onion, sliced
1 c. braising liquid leftover from the Braised Pork Ribs recipe OR use beef stock shopping list
1/2 c. orange juice
1 pound pulled pork meat
1 cup sour cream
2 T. ancho chile powder (made by grinding dry chile in coffee grinder till a fine powder)
1/2 c. grated Parmesan cheese, plus more for garnish salt
1/2 t. freshly ground pepper
1 pound linguine, cooked
chopped chives, for garnish
Instructions:
In a large saute pan over medium-high heat, warm oil, and cook onion until soft, approximately 6 to 8 minutes. De-glaze the pan with braising liquid and orange juice, bring to a boil and reduce the liquid by half, approximately 10 to 12 minutes. Add rib meat (pulled pork). Reduce heat to medium, and cook until the meat is warmed through.
In a small bowl, combine sour cream, chile powder, Parmesan cheese, salt and pepper. Remove pasta sauce from heat. Add sour cream mixture, and combine with linguine. Garnish with Parmesan cheese and chives.
From group recipes.com