Chile Colorado & Masa Waffles

STEPS

1. In a large bowl, steep the dried chiles in 3 c hot water for 20 min.
2. Coat the cubed pork in the flour and half a tbsp each salt & pepper.
3. Heat 1/2 c oil in a large skillet to medium heat and add the floured pork. Add another half tbsp salt & pepper & cook til a crust begins to form on the pork. Add the onion & garlic & cook til softened.
4. While the pork cooks, blend the soaked chiles with some of the chile water until it forms a chile paste. Blend about a minute.
5. Add the chicken stock, chile paste, cumin, and Bravado Spice. Mix well the meat cook in the skillet or slow cooker for about 3-4 hours or until the meat is fork tender. If the sauce begins to get thick and pasty add a little water or stock.
6. In a mixing bowl, add the maseca, 2 c water, 1/2 tbsp each of salt & pepper, baking powder & 3 tbsp oil or melted butter. Mix well until a thick batter forms. Think the consistency of mashed potatoes.

7. Heat a waffle iron to high and spray with non-stick spray. Add a cup of the batter and press. Cook about 3 minutes until crispy. Repeat.

8. Serve the chile on the waffles with mexican cream & onion.