If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Last year for Christmas I received a ristra of New Mexico dried red chiles. From the chiles I made a pork stew that simmers in the oven until the pork is fork tender. Served over rice or in tortillas you have a succulent dish that melds the mild pork with the heat of the chiles. —lakelurelady
- 3 tablespoons canola oil, divided
- 2 onions, chopped
- 4 large garlic cloves, minced
- 3 tablespoons flour
- 1 teaspoon Kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 3 pounds boneless pork butt, trimmed and meat cut into cubes
- 8 large dried red New Mexico chiles, seeded ground in spice grinder
- 4 cups reduced sodium chicken broth
- 1 bay leaf
- Preheat oven to 350 degrees F. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and cook, stirring, until onions are golden, about 6 minutes. Add garlic and cook for an additional minute or two. Transfer onions and garlic to a bowl with a slotted spoon.
- In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tbsp. oil, and working in batches, lightly brown meat on all sides. Transfer meat to a separate bowl as you go.
- Return onions and garlic to pot. Sprinkle onion mixture with ground chiles and cook, stirring for about 2 minutes. Add broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork.
- Cover pot. Place in preheated oven and cook for 1 hour. Set lig slightly ajar and cook until pork is fork=tender, about 1 more hour. Remove bay leaf before serving.
- Serve over rice or in flour tortillas with sour cream.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
What to watch (and cook to) on Netflix.
It's time to travel.
Why you should be drinking tequila.
Off to market.