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"content": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender/magic bullet/ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/>salt to taste<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.<br/>Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart.<br/>As it cooks add salt to find the right amount. This varies with the kind of chilis you use.",
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"en": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender/magic bullet/ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/>salt to taste<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.<br/>Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart.<br/>As it cooks add salt to find the right amount. This varies with the kind of chilis you use."
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"content": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/>salt to taste<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.<br/>Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart.<br/>As it cooks add salt to find the right amount. This varies with the kind of chilis you use.",
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"en": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/>salt to taste<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.<br/>Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart.<br/>As it cooks add salt to find the right amount. This varies with the kind of chilis you use."
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"content": "Yep.\n\nRecibe for wetback red chili paste\n\nthis is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.\n\nYou're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.\n\n10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.\n2 medium white onions\n12 cloves of garlic\n2 tps ground oregano\n1 tps ground cumin\n2 tps coriander\nsalt to taste\n\nCut stem end off and then cut open dried chilis\nRemove all the seeds and veins you can, seeds = hot\nPlace in big ass frying pan, mine is a 14 incher, with a lid\nCover chilis with water,\nSimmer 20ish min, you want them to be soft. You might need to stir them.\nMince onions and all that garlic.\nRemove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.\nPour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.\nPut the chilis in the blender with the onion and garlic.\nBlend at low speed at first. You are going to need to add more broth as you get to higher speeds.\nNow add the oregano, cumin, and coriander.\nBlend the ever loving shit out of that.\n\nAdd this paste to the pork and slow cook that for another couple of hours until the pork falls apart.\nAs it cooks add salt to find the right amount. This varies with the kind of chilis you use.",
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"content": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.<br/>Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart.",
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"en": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.<br/>Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart."
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"content": "Yep.\n\nRecibe for wetback red chili paste\n\nthis is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.\n\nYou're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.\n\n10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.\n2 medium white onions\n12 cloves of garlic\n2 tps ground oregano\n1 tps ground cumin\n2 tps coriander\n\nCut stem end off and then cut open dried chilis\nRemove all the seeds and veins you can, seeds = hot\nPlace in big ass frying pan, mine is a 14 incher, with a lid\nCover chilis with water,\nSimmer 20ish min, you want them to be soft. You might need to stir them.\nMince onions and all that garlic.\nRemove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.\nPour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.\nPut the chilis in the blender with the onion and garlic.\nBlend at low speed at first. You are going to need to add more broth as you get to higher speeds.\nNow add the oregano, cumin, and coriander.\nBlend the ever loving shit out of that.\n\nAdd this paste to the pork and slow cook that for another couple of hours until the pork falls apart.",
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"updated": "2024-09-10T16:50:07.202802Z"
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"content": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart.",
"contentMap": {
"en": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart."
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"content": "Yep.\n\nRecibe for wetback red chili paste\n\nthis is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.\n\nYou're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.\n\n10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.\n2 medium white onions\n12 cloves of garlic\n2 tps ground oregano\n1 tps ground cumin\n2 tps coriander\n\nCut stem end off and then cut open dried chilis\nRemove all the seeds and veins you can, seeds = hot\nPlace in big ass frying pan, mine is a 14 incher, with a lid\nCover chilis with water,\nSimmer 20ish min, you want them to be soft. You might need to stir them.\nMince onions and all that garlic.\nRemove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.\nPour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.\nBlend at low speed at first. You are going to need to add more broth as you get to higher speeds.\nNow add the oregano, cumin, and coriander.\nBlend the ever loving shit out of that.\n\nAdd this paste to the pork and slow cook that for another couple of hours until the pork falls apart.",
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"content": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart.",
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"en": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>Recibe for wetback red chili paste<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart."
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"content": "Yep.\n\nRecibe for wetback red chili paste\n\nthis is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.\n\nYou're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.\n\n10 oz of dried chilis. That's 2 of the big bags of dried chilis.\n2 medium white onions\n12 cloves of garlic\n2 tps ground oregano\n1 tps ground cumin\n2 tps coriander\n\nCut stem end off and then cut open dried chilis\nRemove all the seeds and veins you can, seeds = hot\nPlace in big ass frying pan, mine is a 14 incher, with a lid\nCover chilis with water,\nSimmer 20ish min, you want them to be soft. You might need to stir them.\nMince onions and all that garlic.\nRemove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.\nPour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.\nBlend at low speed at first. You are going to need to add more broth as you get to higher speeds.\nNow add the oregano, cumin, and coriander.\nBlend the ever loving shit out of that.\n\nAdd this paste to the pork and slow cook that for another couple of hours until the pork falls apart.",
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"content": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart.",
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"en": "<span class=\"recipients-inline\"><span class=\"h-card\"><a class=\"u-url mention\" data-user=\"AfOMpwfY4AKOVyvFmC\" href=\"https://poa.st/users/Thickasabrick\" rel=\"ugc\">@<span>Thickasabrick</span></a></span> </span>Yep.<br/><br/>this is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.<br/><br/>You're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.<br/><br/>10 oz of dried chilis. That's 2 of the big bags of dried chilis.<br/>2 medium white onions<br/>12 cloves of garlic<br/>2 tps ground oregano<br/>1 tps ground cumin<br/>2 tps coriander<br/><br/>Cut stem end off and then cut open dried chilis<br/>Remove all the seeds and veins you can, seeds = hot<br/>Place in big ass frying pan, mine is a 14 incher, with a lid<br/>Cover chilis with water,<br/>Simmer 20ish min, you want them to be soft. You might need to stir them.<br/>Mince onions and all that garlic.<br/>Remove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.<br/>Pour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.<br/>Blend at low speed at first. You are going to need to add more broth as you get to higher speeds.<br/>Now add the oregano, cumin, and coriander.<br/>Blend the ever loving shit out of that.<br/><br/>Add this paste to the pork and slow cook that for another couple of hours until the pork falls apart."
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"content": "Yep.\n\nthis is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.\n\nYou're gonna need a blender, magic bullet, ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.\n\n10 oz of dried chilis. That's 2 of the big bags of dried chilis.\n2 medium white onions\n12 cloves of garlic\n2 tps ground oregano\n1 tps ground cumin\n2 tps coriander\n\nCut stem end off and then cut open dried chilis\nRemove all the seeds and veins you can, seeds = hot\nPlace in big ass frying pan, mine is a 14 incher, with a lid\nCover chilis with water,\nSimmer 20ish min, you want them to be soft. You might need to stir them.\nMince onions and all that garlic.\nRemove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.\nPour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth. Put the chilis in the blender with the onion and garlic.\nBlend at low speed at first. You are going to need to add more broth as you get to higher speeds.\nNow add the oregano, cumin, and coriander.\nBlend the ever loving shit out of that.\n\nAdd this paste to the pork and slow cook that for another couple of hours until the pork falls apart.",
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"content": "Yep.\n\nRecibe for wetback red chili paste\n\nthis is for 7-9 lb bone in pork butt, that you cut off the bone into 2 inch cubes, which you should have been cooking for about an hour before you start the chilis. You want to keep all that pork water for the maza later and the chili paste.\n\nYou're gonna need a blender/magic bullet/ninja. I use my Vitamix, the motor is a beast. A large pan with lid, I use a frying pan.\n\n10 oz of dried chilis. Pasilla are a great choice. I have done one bag Ancho and one bag pasilla as well which was a more complex flavor. That's 2 of the big bags of dried chilis.\n2 medium white onions\n12 cloves of garlic\n2 tps ground oregano\n1 tps ground cumin\n2 tps coriander\nsalt to taste\n\nCut stem end off and then cut open dried chilis\nRemove all the seeds and veins you can, seeds = hot\nPlace in big ass frying pan, mine is a 14 incher, with a lid\nCover chilis with water,\nSimmer 20ish min, you want them to be soft. You might need to stir them.\nMince onions and all that garlic.\nRemove the soft chilis from the water, do not strain first. The seeds you missed are going to sink in the water. Use tongs, they will be a bit hot to handle.\nPour off one cup of the chili water, so you don't get the seeds, and add it to the blender before the solids. Do not use more of the chili water than this. That water is bitter and can really mess up the paste. Now add 2 cups of pork broth.\nPut the chilis in the blender with the onion and garlic.\nBlend at low speed at first. You are going to need to add more broth as you get to higher speeds.\nNow add the oregano, cumin, and coriander.\nBlend the ever loving shit out of that.\n\nAdd this paste to the pork and slow cook that for another couple of hours until the pork falls apart.\nAs it cooks add salt to find the right amount. This varies with the kind of chilis you use.",
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