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Dork Stew In Red Chile Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meat	4	Servings

INGREDIENTS

1 1/2	lb	Boneless pork shoulder
		trimmed of some but not
		all
		of its fat cut into
		3/4-inch cubes
		Salt
15		Seco del Norte chiles
		Boiling water
2		Cloves garlic, coarsely
		chopped
1		Stick, 1/2 inch cinnamon
1		Bay leaf, preferably Mexican
1	t	heaped crumbled dried
		oregano

INSTRUCTIONS

Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST)  From: Hazel Slone
<hslone@freenet.columbus.oh.us>  Subject: D. Kennedy recipes in Food &
Wine PORK STEW IN RED CHILE  SAUCE (Asado de Chile Colorado) 1.Arrange
the pork in one or two  layers in a wide, heavy, flameproof casserole.
Barely cover with  water, and season with salt.  Cover and cook over
moderate heat until  almost tender, aobut 30 minutes.  Drain off most
of the broth and  reserve, adding enough water to make 2 1/2 cups.
Continue to cook  the pork uncovered until the fat has been rendered
and the meat is  slightly browned, about 5 minutes longer. 2.Meanwhile,
using a small  sharp knife, slit the chiles lenghtwise and remove the
stems, seeds  adn veins. Cover with boiling water and set aside to soak
for 15  minutes. Drain. 3.Pour 1/3 cup of the reserved pork broth into
a  blender.  Add the garlic, cinnamon, bay leaf and oregano and blend
until smooth.  Add the mixture to the pork in the casserole and fry
for a few seconds. 4.Add 1 more cup of the reserved broth and the
drained chiles, a few at a time, to the blender and puree. Strain the
chiles over the pork through a fine-mesh sieve, pressing to extract  as
much of the flesh and juice as possible. Fry the pork, scraping  the
bottom of the pan to prevent sticking, for about 5 minutes  longer.
5.Add the remaining pork broth to the casserole and cook over  low heat
until the meat is tender and the sauce is thick enough to  coat the
back of a wooden spoon, about 1 hour. Season with salt.  Serve warm. 4
servings. (MAKE AHEAD: The stew can be refrigerated for  up to 1 day.
Rewarm over moderately low heat.)  CHILE-HEADS DIGEST V2 #267  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 622 Calories From Fat: 200 Total Fat: 22.3g Cholesterol: 105.5mg Sodium: 355.5mg Potassium: 798.1mg Carbohydrates: 63g Fiber: 4.3g Sugar: <1g Protein: 40g