Nothing Left, to Say...

Where We Shed Light on the Right, We respect governance by the 2C's, Common Sense and the Constitution, where we never have anything say...We are also the home of the (almost) weekly Rant and Recipe...

Sunday, October 05, 2003

This weeks recipe will be first up because really, I need to gather my thoughts about the political stew thats simmering next door in California which I hope to address later today. First though I've got to pick up a half ton of hay and then make a run to Costco. Then I can indulge in sports and blogging. So without further delay, here is Smilin' Paul's Chili Colorado..

First off you'll need a couple ingredients:

1 bone in pork butt roast. (for heaven's sake, don't buy injected pork)
2 cans 28 oz of Las Palmas red chili sauce...medium or hot, your choice
3-4 cloves of garlic
lots of tortillas, corn or flour...

Now then, take those garlic cloves and slice them up, make cuts all around the pork butt and insert the slices of garlic into the pork. Save one clove though and mince it, when the pork goes into the roaster, you can spread the minced garlic around the surface. Now then, sprinkle some salt and pepper on the pork and then place the butt into a heavy roasting pan or skillet on high heat. Brown all sides of the butt and reduce the heat to very low. If you have a roasting pan, now is the time to cover it and let that butt simmer. If you don't have a roasting pan, you can also transfer the butt to a crock pot. The key is to cook it on very low heat and keep it covered. Now you'll check on it frequently and depending on the size of the butt it could take anywhere from a couple hours to 4 or so for it to cook through to tenderness. (Hey if you want quick recipes look on a box of microwave popcorn..)

You'll know the butt is done when you can insert a fork with ease and start shredding the meat. At that point, remove the butt and shred the remainder of the meat. Try not to snack too much and transfer the shredded meat to a skillet and add the Las Palmas sauce. Depending on the size of the butt, you may or may not use both cans. Let the meat and the sauce simmer together for at least 40 mins on very low heat. Then its ready for eatin'.

This dish is wonderful served with Spanish rice and refried beans and plenty of hot tortillas. It is also the filling for my mothers' wonderful tamales at Christmas time so this is really two recipes for the price of one if you know how to prepare masa. Enjoy it. I know I did last week...

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family


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