Adonis Trujillo makes Feast Day red chile—Home Cooked
272Chile is a staple for Adonis and his community, especially for Feast Day. Join as he shares his family’s recipe, Taos Pueblo celebrations, and how he’s making an impact with Microsoft.
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Feast Day red chile
Serves 10-15
INGREDIENTS
2 lb pork shoulder
3 tsp minced garlic
1 c ground red chile powder
1/2 c flour
2 c water
Pinch of garlic salt (optional)
DIRECTIONS
1. Dice the pork into 1-in. squares. Add pork to a medium pot and cover with water to about 3/4 full.
2. Cook the pork over medium-high heat for about 50 minutes or until it’s cooked and tender (not chewy). When it’s 3/4 of the way done, add the garlic.
3. In a mixing bowl, combine the red chile powder and flour, and then slowly add the water to make a paste. Stir the paste with a whisk. Make sure not to make the paste too thick—you don't want chunks of chile and flour in your chile.
4. Mix the paste into the pot with the pork, and continue to boil for about 15 minutes while stirring continuously. The red chile will look like soup when it’s done cooking. If you want to add more flavor, add garlic salt to taste.
5. Serve warm, and enjoy with a piece of bread on the side.
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