Pork in Red Chili Sauce

Tender bites of pork smothered in a red chili sauce.  So good, you won't be able to stop eating it.  You can use this as a burrito filling, or a tamale filling.  I like to just scoop it up with homemade tortillas and eat it plain.  If you make this is the morning, or by some off chance you have some left over from the night before, this makes a wonderful breakfast burrito too.

You can purchase dried New Mexico red chili pods at your grocery store.  The ones they sell there are generally pretty mild. They usually come in 1 1/2 oz bags, this recipe calls for two bags.  If you just don't have the time or the desire to make your own sauce, you can use a good quality canned enchilada sauce instead.  But if you do have the time, it's worth the effort.

    Pork in Red Chili Sauce:

2 pork tenderloins

1 recipe Red chili sauce or a large can of red enchilada sauce

*cut the pork into bite sized pieces and brown in small batches in a heavy bottom pan or dutch oven

*pour in red chili sauce and let it simmer for 1 to 2 hours until meat is tender

*Season to taste

Red Chili Sauce:

3 ounces of dried red chile pods

1 clove garlic

1 carton Chicken broth (32 oz)

2 tablespoons flour

2 tablespoons olive oil

salt

pinch of oregano
*Optional-cumin

*Pull off the stem and dump the seeds out of each chili pod and give it a quick rinse

*In a saucepan, put chili and water to cover and bring it to a boil.  Turn down heat and let it simmer for a few minutes until the pods are soft.

*In a blender, put all the chili, a clove of garlic and a ladle full of the hot chili water from pan

*Blend until it is completely smooth

*In a heavy bottomed pan, heat olive oil

*Sprinkle in flour and make a loose roux

*add the blended chili and saute for a minute or two being careful not to scorch

*Add the chicken broth a little at a time.

*Let it cook down until it becomes the consistency of gravy

*Add a pinch of oregano and season for taste

Best breakfast burrito ever!