2 fresh Jalapeño chilies
2 tablespoons whole cumin seeds
2 tablespoons vegetable oil
1 large chopped onion
trim from 3 racks of spares, cut into pieces
4 tablespoons chopped garlic from a jar (it's sweeter)
6 cups (or more) filtered water
Char chilies over gas flame until blackened. Enclose in plastic bag and cool. Peel, seed (leave some seeds in if you like your chili hotter) and chop chilies. Wash hands and avoid skin contact. NOTE: Jalapeños char fast and will quickly become useless crispy critters if you don't keep a close eye on them.
Heat oil in heavy large pot over medium-high heat. Add onion and cook until translucent. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.
Meanwhile, stir cumin seeds in heavy small skillet over medium heat until fragrant. Grind with a spice grinder or motor & pestle.
When pork is well browned, add chilies, cumin and garlic. Sauté 5 minutes. Add enough water to cover pork. Simmer uncovered until meat is very tender and sauce just coats meat, about 1 hour.
Season with salt and freshly ground pepper.
Serve with fresh, warm flour tortillas.
Edited by Anna Stockel, 08 April 2012 - 01:49 PM.