Chile Colorado por Christina Stearman

This is a very delicious plate. Translated, it means "Red Chile for Christina Stearman", but the added ingredients make a great satisfying meal. It can be served for breakfast or dinner!

1 pound pork or beef, cubed
1/2 pound bacon, chopped, fried, crumbled
1/2 Red Onion, diced
2 garlic cloves, mashed
1/4 cup chopped fresh cilantro
3 Golden Potatoes
Oil for frying
1 Cup Red Chile Caribe
1 T white flour with water
1 t salt

This recipe is dedicated to my daughter Chrissy (Christina L. Stearman):

Scour/clean potatoes and place them in a pot with enough water to cover. Bring to boiling and half-cook for about 8 minutes. Remove potatoes and let them cool.

Sear cubed pork or beef in large iron skillet over medium-high heat. When browned, reduce heat to medium and toss in bacon, onion and garlic. Stir frequently. When onion is translucent, remove mixture from skillet onto plate or bowl.

Add oil to medium-high heat skillet. Peel potatoes and cube them (1-inch cubes), and fry in oil until golden brown. Turn heat to low and return meat mixture to potatoes, stir and cover.

Mix white flour with enough water to make a white liquid. Add to skillet. Pour red chile puree (caribe) over potatoes and meat. Add salt to taste. Simmer for about fifteen minutes, uncovered, until mixture begins to thicken. Add cilantro. Do not add water unless mixture becomes too dry.

Serve with eggs and hot tortillas (corn or white flour). Garnish with cilantro.