This recipe comes from the book Tasting New Mexico: Recipes Celebrating One Hundred Years of Distinctive Home Cooking, by Cheryl Alters Jamison, Jamison Bill, and Bill Jamison
Click here to buy this book on Amazon
3 pounds pork shoulder, trimmed of fat and cut into 1 1/2 inch cubes
8 ounces whole dried red New Mexico chilies, stemmed, seeded, and rinsed
2 cups chicken or beef stock or water
1 medium onion, chopped
4 garlic cloves
2 tsp vinegar, preferably sherry or cider
2 tsp crumbled dried mexican oregano or marjoram
1 tsp ground coriander, optional
1 tsp salt, or more to taste
Preheat oven to 300*F. Grease a large, covered baking dish. Place the pork in the baking dish.
Prepare the sauce. Begin by placing the damp chilies in a layer on a baking sheet and toasting them in the oven for about 5 minutes, until they darken just a shade. Watch chilies carefully because they can scorch quickly. Remove them from the oven, but leave the oven on. Cool chilies briefly, then break each into 2 or 3 pieces, discarding the stems and most seeds.
Dump approximately half of the chilies into a blender with 1 cup of stock/water. Puree until you have a smooth, thick liquid but can see tiny even pieces of chile pulp suspended in it. Pour the mixture into the baking dish. Repeat with the remaining pods and stock, adding the rest of the sauce ingredients to the blender. Add mixture to the baking dish and stir the sauce together with the pork.
Cover the dish and bake at 300*F until the meat is quite tender and the sauce has cooked down, about three hours. If the sauce seems watery, return the dish to the oven uncovered and bake for an additional 15-30 minutes.
Serve hot, garnished if you wish with sour cream, lettuce, and tomato.
No comments