INGREDIENTS

INSTRUCTIONS

Heat a large skillet over medium high heat.  Add the ancho and pasilla
chiles and press them flat with a spatula.  Toast the chiles, turning them
over, until they're fragrant and their color changes slightly, about 30
seconds.  Remove the chiles from the skillet and put them in a bowl. Cover
with about 4 cups of boiling water.  Weight them with a plate to keep them
submerged, if necessary, and soak until tender, about 30 minutes.
Meanwhile, heat a small heavy skillet over medium high heat.  Add the cumin
and coriander and toast, giving the pan an occasional shake, until the
seeds are fragrant, about 5 minutes.  Grind the seeds with a mortar and
pestle.  In the same hot pan, toast the fresh oregano (don't toast dried
oregano).  Remove the leaves after they've begun to dry out but before they
lose all of their green color, about 3 minutes.  Set aside.
Reserve 1 cup of the liquid from the soaking chiles and drain them.  Put
the chiles and the reserved liquid in a blender.  Add the toasted, ground
cumin and coriander, the toasted (or dried) oregano, the tomatoes, garlic
and onion.  Puree until smooth.
Cut the pork into 1/2 inch cubes, pat dry, and season slightly with coarse
salt.
In a large, heavy-based skillet, heat 2 tablespoons of the oil until very
hot.  Brown the pork in the oil in batches (adding more oil to the pan as
needed), being careful not to overload the skillet or the pork will stew in
its own juices and not brown.  Transfer the browned pork to a plate lined
with paper towels.  Drain off any excess fat from the skillet, but leave a
light coating on the bottom and don't clean the skillet.
To the hot skillet, add the chile puree carefully; it will splatter while
it sizzles.  Bring to a boil, stirring constantly.  Add the browned pork,
reduce the heat to a simmer, and cook, stirring occasionally, untilthe meat
is very tender, about 1-1/2 hours.  Add a little water to the pan if the
sauce seems too thick.  Season with salt to taste and serve.
COOK"S NOTE:  I like to serve this stew-like chili with warm tortillas,
chopped white onion, sprigs of cilantro, slices of avocado, and grated
sharp cheeses.  I recommend Cotija or even an aged cheddar.
Contributor:  Fine Cooking
Posted to MM-Recipes Digest V4 #2 by Judith Vonneumann
<pooh4jvn@catlover.com> on Dec 29, 1998

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