It's all about them peppers! Choila is a typical Newari dish which consists of spiced meat. Choila can be made with chicken, pork, buffalo, duck, mutton and pretty much any protein you desire. Growing up Choila was one of my favorite Newari Dish and I am very elated to bring this special recipe. I have incorporated a lot of elements of the traditional Choila but have substituted the spicy element with the amazing chilies from Mexico. If you do not eat pork, feel free to substitute with any protein of your choice.
- 4-5 dried Chipotle Chili
- 2-3 dried Guajillo Chili
- 2 table spoon of Cumin seeds
- 2 tablespoon of Coriander seeds
- 1 tablespoon of turmeric
- 1 tablespoon of organic Cayenne Pepper Powder
- 3-4 pounds of Pork Loin
- 5-6 Garlic Cloves and 1 tablespoon of Ginger (Paste)
- 2 ripe Tomatoes
- 1/2 tablespoon of Fenugreek Seeds (Methi)
- 1 and half tablespoon of freshly cut scallion or green onions
- Mustard Oil (Tori ko Tel) and Vegetable Oil
- Salt (Taste)
First of all, in a bowl add hot water and soak your dried chilies. This helps to bring out the flavor in the chilies and also makes it easier to make a paste. Soak it for any where between 4-5 hours.
Lightly toast the Cumin seeds and Coriander seeds (for about a minute and half in medium heat) and make it into a fine powder. You can use store brought cumin/coriander powder but nothing makes it tastier better than fresh ingredients. After the chilies have been soaking for 4-5 hours, use a blender to make a fine chili paste. Do not throw the water that the chilies have been soaking in. We will use that in the next step.
Marinade the meat with freshly grounded Cumin and Coriander powder (about 1 and half table spoon). Add about 4-5 tablespoon of water from the chilies, add salt, and 1 tablespoon of freshly made chili paste, 2 tablespoon of oil, and half tablespoon of turmeric. Marinade the meat for about 2-3 hours.
After marinading the pork for 2-3 hours, on a hot pan add some vegetable oil. Then add the Pork loins. Let the oil get really hot. Always remember, once you put the pork in the sizzling hot pan, do not over turn the pork for about 2 minutes. If you regularly flip the Pork then you will loose all the juices and your pork will be dry. All you need is a maximum of 2 minutes on each side (medium - high heat).
You want the pork of be of the above consistency. I cooked the pork on Medium - High heat for 2 minutes each side.
Let the pork sit in room temperate for about 3-4 minutes before you cut it in to small pieces. If you cut the pork right away, you will loose all delicious juices from the pork and it will end up being dry. Cut the pork into small cubes.
Without cleaning the pan in which you cooked the pork, add the 2 tomatoes and cook it until it softens. It is all about keeping the flavor consistent all across the board.
It is time to assemble! Now in a bowl, add the cooked pork, chili paste, cayenne peeper powder, salt, freshly grounded cumin and coriander powder, freshly made ginger garlic paste, and cooked tomatoes. Take a small pan and add some mustard oil. Add Fenugreek seeds (methi) and cook it until it turns dark and then add 1/2 tablespoon of turmeric powder. Pour the mixture over the bowl and mix all the ingredients together. In Nepali this process is called "Jhaneko"(झानेको). Also add 1 and half tablespoon of fresh scallions or green onion and let the mix it thoroughly.
There you have it folk! Easy home made pork choila. For the optimal taste, I suggest keeping the Choila refrigerated overnight. Choila is always better when its a day old :)