INGREDIENTS

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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