All Easy Recipes. Cook all that you can cook. Braised Fresh Ham With Chili Sauce
(Pernil De Chancho A La Chilena)
 
Before using hot chilies, read the instructions.

What You Need:            (To Serve: 6)
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  • 2 tablespoons olive oil
  • A 4-pound boneless fresh ham
  • ½ cup coarsely chopped onions
  • ½ teaspoon finely chopped garlic
  • 2 cups chicken stock, fresh or canned
  • 4 cups cold water
  • ¼ cup distilled white vinegar
  • 1/3 cup thinly sliced peeled carrots
  • 1 large bay leaf
  • 1 teaspoon seeded, finely chopped fresh hot red chili
  • ½ teaspoon dried oregano
  • 1 teaspoon salt

    THE CHILI SAUCE
  • 4 three-inch-long fresh hot red chilies
  • 2 tablespoons distilled white vinegar
  • ¼ cup vegetable oil
  • ¼ teaspoon finely chopped garlic
  • 1 teaspoon salt

  • How To Cook:
    1. In a deep flameproof 5-quart casserole, heat the olive oil over high heat. Add the ham and brown it on all sides, regulating the heat so that the meat browns quickly without burning.

    2. Transfer the ham to a plate, and add the onions and ½ teaspoon of chopped garlic to the fat remaining in the casserole. Cook over moderate heat, stirring for 5 minutes, or until the onions are soft and transparent but not brown.

    3. Return the ham to the casserole, add the stock, water, ¼ cup vinegar, carrots, bay leaf, 1 teaspoon of chili, oregano and 1 teaspoon salt. Bring to a boil over high heat, reduce the heat to low, and cover the casserole.

    4. Simmer the ham, turning it after 30 minutes or so, for 1½ to 2 hours, or until it shows no resistance when pierced with the tip of a sharp knife. Uncover the ham and let it cool to room temperature in its stock.

    5. Under cold running water, cut the stems off the chilies, cut them in half and brush out the seeds. With a small, sharp knife, cut away any large ribs.

    6. Chop the chilies coarsely and combine them in a small bowl with 2 tablespoons of the vinegar. Let them soak for at least 1 hour. Place the chilies and marinating liquid in the jar of a blender and blend at high speed for about 15 seconds.

    7. Add the vegetable oil, ¼ teaspoon of garlic and 1 teaspoon of salt, and blend for another 10 seconds, or until the mixture is reduced to a smooth, creamy puree.

    8. To make the sauce by hand, puree the chilies with the marinating liquid and the garlic through a food mill set over a bowl. Discard the pulp remaining in the mill. Stir in the oil and salt, and mix until the sauce is smooth.

    9. To serve, carve the ham into thin slices and arrange them attractively on a large heated platter, overlapping the slices slightly. Pass the chili sauce in a separate bowl.


     
     
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