Carne nekhbet

The recipe, below, is a novel hybrid of Carne Adovada and Texas Chili. It is an excellent source for burrito and enchilada filling.

1 1b pork butt
1 large onion
1/4 cup white wine
bacon grease, lard or peanut oil
sea salt
flour tortillas
sharp cheddar cheese
1 oz chile d'arbol pods
1 1/2 cups water
1/4 Tsp ground cumin
1/2 Tsp Mexican Oregano
2 cloves garlic
De-seed the chiles. Heat a bowl, containing 1 1/2 cups water in the microwave to boiling. Submerge the chiles in the hot water until well saturated, about 1 hour. With a hand blender, puree the chile/water mixture to a smooth consistency. Strain the thin paste through a fine-mesh strainer. While using a wooden spoon, scrape the sauce from the skins into a bowl. Adjust the water level to 1 1/2 cups

Cut the pork into 1/2 - 1 inch cubes. Grind them in the food proccessor. To grind coarsely, it will take only 3 or 4 short pulses. Chop onion into quarters then throw them and the garlic into the processor. Process the garlic onion mixture finely.

Blot the mass of ground pork with paper towels to remove excess moisture. Heat up a Dutch oven over a medium flame. Add pork and brown it in the bacon grease while breaking up the mass with a spatula. Throw in the onions, chile sauce, Mexican oregano, cumin, garlic, and salt. Adjust the liquid level with water, beer, or white wine to barely cover the meat/sauce mixture. Braise over a low flame for 1 1/2 hours, stirring periodically. Place heaping dollups of the meat/sauce mixture into pre-warmed flour tortillas. Top with cheese and roll up in burrito fashion. Finish off with sour cream and salsa.

Alternatively, do not grind the butt. Sear the hunks on all sides and braise it for 1 1/2 hours. Serve in bowls. Top with cheese.