1 Cup Chili Paste -- (See below)
1 Whole Chili, jalapeno
1 Tablespoon Bacon Fat
2 Whole garlic,Clove,Raw -- Minced
1/2 Teaspoon Salt
1/2 Teaspoon Oregano
1/4 Teaspoon cumin, Ground
1/4 Teaspoon Cinnamon,Ground
1/4 Teaspoon Black Pepper
1/8 Teaspoon Cloves,Ground
1 Cup Chicken Stock,Canned,Prepared
Melt the lard in a skillet, stir in the garlic and remaining
seasonings, and heat 2 to 3 minutes. Add the chili and blend to a
smooth
puree. In a saucepan combine the meat stock and chili puree and simmer
5
to 10 minutes to blend flavors. Use reserved chili liquid if needed to
thin your sauce.
Chili Pulp
8-10 large dried New Mexican Chili pods
Toast chilis lightly in a skillet or in a 250 degree oven for about 10
minutes. Under cold running water (WEARING GLOVES), remove their stems
and all seeds. Cover the pods with boiling water and let them soak for
30
minutes. Drain them, reserving the water, and put them into a blender
with a little of the liquid; then blend until smooth.
Makes 1 cup
