Chile (the pepper not the country)

--Darn technology... I wrote this blog originally on Tuesday, but our lovely computer decided to freeze. I wrote it again. Then, with no explanation, the computer shut off. It's getting old, needs to have the OS reinstalled. I'll give it the benefit of the doubt and try patience first, but there may be a replacement in the near future.--

My dad's chile. It has become fairly famous within our family. I made a double batch last night (7 lbs), & today used some to make New Mexican style enchiladas. (YUM!) It's not what most people picture when they think of chili (notice the "i"). There is a big difference between this stuff & ground beef chili with beans (& tomatoes, & onions, & spices, & bell peppers...)
Don't get me wrong, I like me some "gringo" chili, but when I'm in a serious mood for spice (I'm talking a nose running sweat dripping kick), I reach for this family recipe.
Our chile is cubed pork slow cooked in not much more than chile powder & water. Sure, there are a few spices (oregano, cumin, coriander), some garlic (about 5 cloves), and some flour (for thickening) but that's it. It's ready to singe your nose hairs and clear your sinuses. It looks an awful lot like lava, and will stain just about anything it comes into contact with. When you compare the ground beef kind to this recipe it's like apples to oranges. It's our family's idea of gastronomic heaven.

--Reading this over, my mouth is watering... Guess what I'll be having for lunch!--