Chilayo Recipes

CHILAYO (PORK AND CHILE STEW)

Steps:

• Put the ribs into a large sauce pan and barely cover with water.
• Add salt to taste, and cook, uncovered, over medium heat for 10 minutes.
• Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
• Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
• Remove from heat; let soak 5 minutes.
• Put 1/2 cup of the water in a blender.
• Add garlic, onion, and cumin seed; blend thoroughly.
• Add remaining 1/2 cup of water and some of the chiles. Blend well. Gradually add the remaining chiles, blending well after each addition.
• Add the blender ingredients to the meat.
• Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
• Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
• The sauce will be quite thick and coat the back of a wooden spoon well.
• Serve over hot rice.

CHILAYO

Steps:

• Put the ribs into a large sauce pan and barely cover with water.
• Add salt and cook, uncovered, over medium heat for 10 minutes.
• Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
• Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
• Remove from heat; let soak 5 minutes.
• Put 1/2 cup of the water in a blender.
• Add garlic and cumin seed; blend thoroughly.
• Add remaining 1/2 cup of water and some of the chilies. Blend well. Gradually add the remaining chilies, blending well after each addition.
• Add the blender ingredients to the meat.
• Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
• Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
• The sauce will be quite thick and coat the back of a wooden spoon well.
• Serve.