Chile, last week.

I cut up a small boneless pork roast into small pieces and sautéed the pieces in a bit of canola oil. I then added 3 crushed garlic cloves, 1.5 cups of chopped yellow onion and cooked those till they were translucent..

Molcajete in the kitchen!!

I took a La Costeña canned chipotle (with a good bit of adobo) and ground it up in my lava rock molcajete with a teaspoon of whole comino and added this to the chile pot along with 4 chopped Roma tomatoes and a tablespoon of sweet New Mexico ground chile (CHILE HILL brand). I then added 2 teaspoons of Mexican oregano,  some epazote and a couple of bay leaves.  With some chicken stock & beer to cover,  I  let this simmer for a couple of hours.

Muy sabroso! Over rice with frijoles bayos on the side.


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