Entree: USA – Texas – Classic Texas Red with Dried Chiles, Pork Belly Cubes, and Ground Moose (Traditional Texas red chile using rehydrated dried chiles, cubed pork belly, and ground moose)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) pork belly, skin off, cut into 1-inch (2.54 cm) cubes
- 1 lb (454 g) ground moose
- 3 tbsp (45 ml) lard or vegetable oil
- 1 large (about 10 oz (280 g)) yellow onion, chopped (about 1 1/4 cups (300 ml))
- 5 cloves (0.53 oz (15 g)) garlic, divided (3 cloves for sauce, 2 cloves for meat)
- 4 dried ancho chiles, stemmed, seeded (approx 0.85 oz (24 g))
- 3 dried guajillo chiles, stemmed, seeded (approx 5/8 oz (18 g))
- 2 dried New Mexico chiles or calabaza, stemmed, seeded (approx 0.42 oz (12 g))
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 tbsp (30 ml) apple cider vinegar
- 3 cups (720 ml) beef stock
- 1 tbsp (15 ml) tomato paste
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (8 g) masa harina (optional, to thicken)
- Garnish: thinly sliced raw onion and chopped cilantro (no measurement)

Show original ingredient measurements

- 1.5 lb (680 g) pork belly, skin off, cut into 1-inch cubes
- 1 lb (454 g) ground moose
- 3 tbsp (45 ml) lard or vegetable oil
- 1 large (about 10 oz / 280 g) yellow onion, chopped (about 1 1/4 cups)
- 5 cloves (15 g) garlic, divided (3 cloves for sauce, 2 cloves for meat)
- 4 dried ancho chiles, stemmed, seeded (approx 24 g)
- 3 dried guajillo chiles, stemmed, seeded (approx 18 g)
- 2 dried New Mexico chiles or calabaza, stemmed, seeded (approx 12 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 tbsp (30 ml) apple cider vinegar
- 3 cups (720 ml) beef stock
- 1 tbsp (15 ml) tomato paste
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (8 g) masa harina (optional, to thicken)
- Garnish: thinly sliced raw onion and chopped cilantro (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare chiles: toast dried chiles lightly in a dry skillet 20–30 seconds per side until aromatic (do not burn), then place in a bowl and cover with hot water to rehydrate 20 minutes; drain and reserve soaking liquid.
2. Make chile purée: in a blender combine rehydrated chiles, 3 cloves garlic, tomato paste, 1 cup (240 ml) beef stock, and 1 tbsp (15 ml) vinegar; blend until smooth, adding reserved soaking liquid as needed to reach a pourable sauce.
3. Brown pork belly: heat 2 tbsp (30 ml) lard or oil in a heavy pot over medium-high heat; add pork belly cubes and brown on all sides, about 8–10 minutes; remove and set aside.
4. Brown moose: add remaining 1 tbsp (15 ml) fat if needed; add ground moose and remaining 2 cloves minced garlic; brown, breaking up meat, about 6 minutes.
5. Combine and simmer: return pork belly to pot, pour in chile purée and remaining 2 cups (480 ml) beef stock, stir to combine; bring to a simmer, lower heat, and cover partially; simmer 1.5–2 hours until pork belly is tender and flavors meld.
6. Adjust seasoning and thicken: stir in remaining 1 tbsp (15 ml) vinegar, salt, and pepper to taste; if thicker, whisk masa harina with 2 tbsp (30 ml) cold water and stir in, simmer 10 more minutes.
7. Serve hot with garnishes of raw onion and cilantro.

1. Prepare chiles: toast dried chiles lightly in a dry skillet 20–30 seconds per side until aromatic (do not burn), then place in a bowl and cover with hot water to rehydrate 20 minutes; drain and reserve soaking liquid.
2. Make chile purée: in a blender combine rehydrated chiles, 3 cloves garlic, tomato paste, 1 cup beef stock, and 1 tbsp vinegar; blend until smooth, adding reserved soaking liquid as needed to reach a pourable sauce.
3. Brown pork belly: heat 2 tbsp lard or oil in a heavy pot over medium-high heat; add pork belly cubes and brown on all sides, about 8–10 minutes; remove and set aside.
4. Brown moose: add remaining 1 tbsp fat if needed; add ground moose and remaining 2 cloves minced garlic; brown, breaking up meat, about 6 minutes.
5. Combine and simmer: return pork belly to pot, pour in chile purée and remaining 2 cups beef stock, stir to combine; bring to a simmer, lower heat, and cover partially; simmer 1.5–2 hours until pork belly is tender and flavors meld.
6. Adjust seasoning and thicken: stir in remaining 1 tbsp vinegar, salt, and pepper to taste; if thicker, whisk masa harina with 2 tbsp cold water and stir in, simmer 10 more minutes.
7. Serve hot with garnishes of raw onion and cilantro.