Cuisinart CSO-300N Instructions and Recipes - Page 20

Red Chile Pork, Red Chile Sauce

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Red Chile Pork The perfect taco filling. Tender and absolutely delicious! Active Time: 30 minutes Total Time: 3 hours Makes about 12 servings 3 pounds boneless pork shoulder or pork butt 1 tablespoon kosher salt 1 tablespoon chili powder ½ teaspoon dried oregano 1 bay leaf 1 cinnamon stick ½ teaspoon ground cumin ¼ teaspoon cayenne 4 garlic cloves, peeled and crushed 1. Cut the shoulder into large chunks; and place in a large mixing bowl. 2. Put the remaining ingredients together and then rub over the meat. Cover and let rest in the refrigerator overnight to marinate. 3. Transfer the meat, with the spices, to the baking tray and put in the oven with the rack in the lower rack position. Set to Bake Steam at 350°F for 75 minutes when time expires, reset to 225°F for an additional 45 minutes on Bake Steam. 4. Allow pork to rest in oven until cool enough to handle. Remove the baking tray carefully to avoid spilling any of the braising liquid. 5. Remove and discard bay leaf, cinnamon stick and garlic. Using your hands (wearing gloves is recommended!), shred pork into bite-size pieces. This can now be used as a filling for tamales (page 11), tacos, burritos or served over rice with vegetables. Pair with our Red Chile Sauce (recipe follows) for extra flavor. Note: If using as filling for tamales we recommend mixing in 1 cup of red chile sauce. Follow tamale instructions and masa dough recipe on pages 11-12. Red Chile Sauce Perfect sauce for topping tamales or tacos. Be sure to have your roasted tomatoes ready before starting the recipe. Active Time: 20 minutes Total Time: 1 hour 20 minutes Makes about 2 cups 1 tablespoon olive oil 1 medium onion, peeled and finely chopped 2 garlic cloves, peeled and finely chopped ¼ cup red chile powder (preferably New Mexican style) ½ teaspoon kosher salt, plus more as needed 1 recipe roasted tomatoes (page 16) 1 cup chicken broth, low sodium 2 tablespoons honey 1 bay leaf 1. Put oil into a medium sauté pan set over medium-low heat. Once hot, add the onion and garlic. Sauté until soft, and then add the chile powder and salt; cook, stirring occasionally, for about 5 minutes to allow flavors to meld. Add the tomatoes and stir with a wooden spoon to break them down and fully combine all ingredients. 2. Once cooked down a bit, add the broth, honey and bay leaf. Raise the temperature to medium high and bring to a boil. Reduce to a simmer and cook, maintaining the simmer, for 1 hour. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH UBCMFTQPPOT  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Nutritional information per serving (based on 4-pound pork shoulder): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUHtDIPMNH tTPENHtDBMDNHtGJCFSH 8

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8
Red Chile Pork
The perfect taco filling. Tender and absolutely delicious!
Active Time: 30 minutes
Total Time: 3 hours
Makes about 12 servings
3
pounds boneless pork shoulder or pork butt
1
tablespoon kosher salt
1
tablespoon chili powder
½
teaspoon dried oregano
1
bay leaf
1
cinnamon stick
½
teaspoon ground cumin
¼
teaspoon cayenne
4
garlic cloves, peeled and crushed
1.
Cut the shoulder into large chunks; and place in a large mixing bowl.
2.
Put the remaining ingredients together and then rub over the meat. Cover and
let rest in the refrigerator overnight to marinate.
3.
Transfer the meat, with the spices, to the baking tray and put in the oven
with the rack in the lower rack position. Set to Bake Steam at 350°F for 75
minutes when time expires, reset to 225°F for an additional 45 minutes on
Bake Steam.
4.
Allow pork to rest in oven until cool enough to handle. Remove the baking
tray carefully to avoid spilling any of the braising liquid.
5.
Remove and discard bay leaf, cinnamon stick and garlic. Using your hands
(wearing gloves is recommended!), shred pork into bite-size pieces. This can
now be used as a filling for tamales (page 11), tacos, burritos or served over rice
with vegetables. Pair with our Red Chile Sauce (recipe follows) for extra flavor.
Note
: If using as filling for tamales we recommend mixing in 1 cup of red
chile sauce. Follow tamale instructions and masa dough recipe on pages
11-12.
Nutritional information per serving (based on 4-pound pork shoulder):
Red Chile Sauce
Perfect sauce for topping tamales or tacos. Be sure to have your roasted
tomatoes ready before starting the recipe.
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes about 2 cups
1
tablespoon olive oil
1
medium onion, peeled and finely chopped
2
garlic cloves, peeled and finely chopped
¼
cup red chile powder (preferably New Mexican style)
½
teaspoon kosher salt, plus more as needed
1
recipe roasted tomatoes
(page 16)
1
cup chicken broth, low sodium
2
tablespoons honey
1
bay leaf
1.
Put oil into a medium sauté pan set over medium-low heat. Once hot, add
the onion and garlic. Sauté until soft, and then add the chile powder and
salt; cook, stirring occasionally, for about 5 minutes to allow flavors to meld.
Add the tomatoes and stir with a wooden spoon to break them down and
fully combine all ingredients.
2.
Once cooked down a bit, add the broth, honey and bay leaf. Raise the
temperature to medium high and bring to a boil. Reduce to a simmer and
cook, maintaining the simmer, for 1 hour.