Red Chile Pork
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
4 red Fresno chiles – halved lengthwise, stemmed, veined and deseeded
3 Tbsp. vegetable oil
1 medium onion – finely chopped
3 cloves garlic – finely chopped
2 tsp. good paprika
1/2 to 1 tsp. hot chile powder
1 tsp. ground cumin seed
1 (14 oz.) can tomatoes – drained and as much juice mashed out as possible so you get just the flesh of the tomatoes
1/3 of 1 pint of Newcastle Brown Ale (you can drink the rest and then a few more if you wish, as the recipe does not call for the cook to stay sober!)
1 tsp. dark muscovado sugar
salt to taste
4 boned pork loin chops cut into bit-size pieces
Instructions:
1. Grill (broil) the halved chiles, skin side up, until the skin begins to blacken and blister. Put immediately into a plastic bag and seal. Leave for 10 minutes then remove the chiles from the bag and peel off the skins. Chop the chiles into small pieces.
2. Heat the the oil on high in a heavy pan.
3. Add the onion and stir fry for a few minutes.
4. Add the garlic, stir, turn the heat to low and cook for 15 minutes.
5. Add the paprika, chile powder and ground cumin and stir. Cook for 5 minutes.
6. Add the tomatoes, beer, sugar and salt and cook for 20 more minutes.
7. Saute the pork in a little oil in a heavy frying pan, then add to the other ingredients along with the skinned and chopped red chiles.
8. Cook for 20-30 minutes or until the pork is cooked and tender.
9. Add some hot water if it gets too dry.
10. Garnish with some fresh red chile slices.