Shared by Al Herman (Wine Dog), Cherry Creek Cellars
~ Pair with a dry red wine like Cherry Creek Cellars Montage or a semi-dry like Cherry Creek Cellars Ninja Red
Ingredients:
2 T. extra virgin olive oil
4 duck thighs and/or chicken thighs
1 ½ lb. boneless rabbit meat or boneless pork spare ribs - cut up
1 C. onion - ½ in. chop
½ C. celery - ½ in. chop
6 large garlic cloves - finely chopped
¼ C. New Mexico red chili powder
¼ C. flour
1 C. Cherry Creek Cellars Montage dry red wine
1 small jalapeno pepper - finely chopped
1- 14 oz. can crushed tomatoes
1- 6 oz. can tomato sauce
1- 4.5 oz. can chopped green chili
3 T. dried oregano leaves
½ t. ground cumin
1 T. cider vinegar
1 T. maple syrup
Optional - 1- 48 oz. jar ready cooked pinto beans (drained)
Salt and pepper all the meats. In a large pot, brown the chicken/duck in olive oil until skin is crisp and meat is done. Remove skin and fry it until rendered crispy. Crumble & chop skin. De-bone meat. Sauté onion & celery in remaining fat from chicken/duck until a little caramelized. Add garlic and sauté another 2 minutes.
Grill pork/rabbit over charcoal with mesquite or other wood for smoking. Chop all meats to ½ in. cubes. Add the meats and crispy skin back to the pot. Add flour and red chili powder stir good and simmer 2 minutes.
Add the red wine and bring to boil, reduce heat. Add the crushed tomatoes, tomato sauce, jalapeno and green chili peppers. Add oregano, cumin and vinegar. Cover & simmer ½ hour.
Add maple syrup. Add the beans if desired. Cover & simmer ½ hour. Taste and adjust if more salt or hot peppers are needed (could use Tobasco) or, if more maple syrup is needed. Simmer 1 hour.
When prepared without the beans, serve over white cheddar cheese flavored cornbread or cheese tamales.
