2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic clove, minced
1 lb ground pork
1 lb ground chuck
1 (14 1/2 ounce) can beef broth
1 (28 ounce) can whole canned tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 tablespoon salt
1/4 cup pimento stuffed olive, halved
1/4 cup blanched slivered almond
2 cups cooked black beans
2 cups cooked white rice

Directions

Heat the vegetable oil in a Dutch oven or large pot; dump in the onion and garlic and cook until soft.Add the pork and beef, and cook until browned then drain off the excess fat.Add the beef broth and tomatoes, squashing each tomato by hand before adding it.Stir in the vinegar, raisins, spices, sugar and salt and bring to a boil; reduce the heat and cook 30 minutes, partially covered.Uncover and cook for 30 minutes more then add the olives and almonds and cook an additional 5 minutes.To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

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1 cup Salsa de Aji Colorado a la Chilena or ground fresh chile paste, sambal oelek, or harissa sauce
2 large cloves garlic, finely minced
1 tablespoon dried oregano
4 pounds pork ribs

Methods:

1. Combine the salsa de aji, garlic, and oregano in a small bowl.
2. Place the ribs in a nonreactive dish; rub the chili mixture over all surfaces, cover the dish, and refrigerate for at least 12 hours or up to 2 days. Return to room temperature before cooking. Bake the ribs, if desired.
3. Prepare the coals for grilling; keep some new charcoal going to ensure a steady supply for 1 or 2 hours.
4. When the fire is ready, place the grill rack about 4 inches away from the hot coals. It’s important that the ribs cook slowly and that the fat tenders.Avoid flare-ups, because the chili mixture will become bitter. Turn the ribs frequently,and grill for about 1 hour if they were pre-baked or 2 hours if they were not, until the pork is cooked through and fork-tender when pierced between the ribs. It’s important to keep the charcoal at an even, moderate heat the whole time.
5. When the ribs are done, transfer to a cutting board and slice into individual ribs. Serve hot.

How visitors found this page:

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1 pound pork tenderloin, trimmed and cut into _ inch slices
1 teaspoon vegetable oil
ground black pepper
1 teaspoon butter or margarine
1 clove garlic, finely chopped
1/4 teaspoon dried sage
1 12 oz. can reduced sodium chicken broth
1 tablespoons cornstarch
4 Chilean fresh peaches or nectarines, pits removed and sliced into wedges

Methods:

Heat oil in frying pan on medium-high heat and sauté pork slices until done, about 2 minutes on each side. Remove pork to plate and keep warm. Add butter, garlic and sage to pan and cook until garlic just starts to turn golden. Mix cornstarch and chicken broth and add to pan. Cook over high heat stirring constantly until sauce is thickened. Add fruit slices and cook just until heated. Arrange pork on plate with fruit slices and serve with sauce.

* 1/4 Cup Olive Oil
* 4 Pounds Pork Loin
* 2 Medium Onion — sliced
* 2 Cloves Garlic — chopped
* 1 Medium Carrot — sliced
* 1 Stalk Celery — sliced
* 1 Bay Leaf
* 1/2 Teaspoon Oregano
* 1/2 Teaspoon Thyme
* 1/4 Teaspoon Cumin
* Salt And Pepper — to taste
* 1/4 Cup Red Wine Vinegar

Directions

Heat oil in large flameproof casserole.Saute pork until brown.Add all remaining ingredients plus enough water to cover.Bring to boil and cover.Reduce heat and simmer gently for 3 hours. Serve with red pepper salsa.

How visitors found this page:

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