Thought I would post this to pair with Mandy’s tortilla post. This is Rosalie’s recipe for Pork Red Chile. This is a breakfast staple in our house.
Pork shoulder (or what ever is one sale) cut into bite size piece- Brown – I usually add a couple of tablespoons of bacon grease if i have it.
Add equal parts Garlic Powder, Cumin, Red Chile Powder and Ground Oregano ( usually about 2 tablespoons of each) and mix
Add a couple of tablespoons of flour to soak up the additional juice and oils.
Add two to three cups of water. This will mix with the flour and spices and result in a gravy. Its ok if its a little thin and it will thicken as it simmers.
Simmer until gravy is thick. The longer you simmer the more tender it will be. Serve with warm tortillas. You can also serve with hash browns, eggs and refried beans if you want.