Taking the time to finely grind chiles in a molcajete is the important thing to creating this recipe really feel like a connection to San Antonio’s tradition and historical past, in response to Witte Museum Texas Historical past Schooling Supervisor Casey Santillan.
1 pound pork shoulder, reduce into 1/2-inch cubes
1 cup flour
1/4 cup rendered suet
1/4 cup lard
3 medium-sized onions, chopped
6 garlic cloves, minced
1 quart water
4 ancho chiles
6 dried purple chiles akin to pasilla or guajullo
1 serrano chile
1 tablespoon cumin seeds, freshly floor
2 tablespoons Mexican oregano
1 (8-ounce) can tomato sauce (see Notice)
1 (15-ounce) can pinto beans, drained and rinsed (see Notice)
Salt, to style
Directions: Calmly flour the meat and pork cubes. Warmth the suet and lard in a heavy pot over a medium-high flame and brown the meat, working in batches.
Place the meat again into the pot and add the onions and garlic and prepare dinner till they’re tender. Add the water to the combination and simmer slowly whereas making ready chiles.
Take away stems and seeds from the dried and contemporary chiles and chop very finely.
Grind the chiles to a fantastic paste in a molcajete, then grind the oregano and salt into the chile combination. Add the chile paste to the pot with the meat and pork and stir to mix. If you happen to’re utilizing the tomato sauce and beans, stir them in now.
Deliver the pot to a simmer and scale back the warmth to low. Simmer the chili, stirring sometimes, for about 2 hours or till the meat is tender, including further water as wanted if it will get too thick.
Earlier than serving, skim off a number of the fats and add salt to style.
Notice: The unique recipe from the Witte Museum Archives doesn’t embody beans or tomato sauce, however we’ve included these controversial components for individuals who favor their chili that means.
Makes 8 servings
Tailored from the Witte Museum Archives