Description Edit


Chancho a la Chilena

  • This recipe is for 4 servings

Ingredients Edit

Directions Edit

  1. Heat the oil in a large flameproof casserole and brown the meat lightly all over.
  2. Add all the other ingredients to the casserole with enough water to cover.
  3. Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours.
  4. Allow the meat to cool completely in the stock, then remove to a serving platter.
  5. Reserve the stock for another use.
  6. Serve the pork sliced with Salsa de Aji Colorado (red pepper sauce).
  7. In Chile the pork slices would be covered with the sauce.
  8. But since it can be quite incendiary if the peppers used are very hot, it is wiser to test one's palate with a little at a time.
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