Recipe

Cold winter nights require hot chili.

Three tomatoes, peeled then diced
One old yellow onion, diced
Two poblano peppers, gutted & diced
Five (they said Jalepeño, I say Serrano) peppers, sliced
Two garlic cloves, sliced by hand
Stew meat
Pork Sausage
Teaspoon Cummin
Tablespoon Cayenne
Heaping Tablespoon Chili Powder

That old pork stew meat, locally referred to as “carnitas” material, that’s the stuff I used this time. Trimmed a little of the fat and gristle off the ends of the cubes.

Laeti edimus qui nos subigant!
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(cure for the common horoscope)
Pink Cake A commonplace book.
Bexar County Line

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Comments on this entry are closed.

  • ssmith04 Jan 23, 2009 @ 10:06

    Nice picture. I can almost smell and taste the chili cookin’.

    Since you seem to be on your way to writing a cookbook (Feed Your Local Astrologer), may I recommend you tell your avid readers that the easiest way to peel a tomato is to dunk it for 30 seconds in boiling water? The skin slips right off.

    And does the yellow onion have to be old? Might I use a fresh one (if I have it)?

    Carnitas meat does just fine. I’ve also tossed in (and removed before serving) leftover pork ribs. Hate to waste the little bits.

    Mouth is watering already….

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