St. Francis Winery & Vineyards

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WINE CLUB : Appetizers : Southwest Pork

Southwest Pork


Makes 24 hors d'oeuvres

Pairs With:

Main Directions


1 pound ground pork
4 cooking apples, chopped
1 onion, chopped
½ cup raisins
1 cup Pasilla sauce (see recipe)
12 ounces canned green chilies, chopped
1 teaspoon cinnamon
Salt and pepper to taste
Blue corn chips
¼ cup cotija Mexican cheese or feta cheese, crumbled


In a large pot, cook the ground pork over medium-high heat, stirring until done, about 15 minutes. Discard any excess fat. Add the onions and cook a few minutes or until the onions are soft. Add the remaining ingredients. Simmer about 20 minutes or until the apples and raisins are tender. Adjust seasoning to taste with salt and pepper. Serve as an appetizer on blue corn chips. Sprinkle with cheese and serve.

Pasilla Pepper Sauce


½ cup peanut oil
4 dried Pasilla peppers
2 cups chicken stock
4 yellow onions, chopped
1/3 cup golden raisins
10 cloves garlic


Heat oil over medium-high heat. Fry peppers for a few minutes until they are puffy and crispy. Remove the peppers, let cool, seed and coarsely chop. Brown the garlic cloves and onion in oil until caramelized. Add chicken stock and fried Pasilla peppers. Simmer 40 minutes. Cool and purée in a blender until smooth. Makes about 1 quart. Freeze remaining sauce for enchiladas, tacos, etc.


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