Tuesday, October 16, 2012

New Mexico Chile Pork Stew

Using both the red and green chilies in this dish rounded out the flavor profile of this tasty stew. The dried red chilies added a smoky, slightly sweet heat, while the green chilies added bright, fruity notes. Delicious in tacos!

New Mexico Chile Pork Stew
by Gary Gee

1 ½ pounds pork butt, cubed
Freshly ground pepper
2 Tablespoons olive oil, divided
1 medium onion, chopped
4 cloves garlic, chopped
1 bay leaf
1 pound Yukon gold potatoes, peeled and cubed
1 teaspoon dried oregano
1 teaspoon ground cumin
4 dried Marx Foods Dried New Mexico Chilies, rinsed, halved, seeded, and chopped
4 ounces roasted green chilies, chopped
1 cup chicken stock

Season the pork cubes liberally with salt and pepper; set aside. Preheat oven to 325 degrees.

In a large sauce pan or stock pot, heat 1 tablespoon of olive oil over medium heat. Add the pork and brown, stirring occasionally. Remove the pork cubes from the pot as they brown.

Add the remaining oil to the pot. Add the onions and cook, stirring until just fragrant, about 1 minute. Add the garlic, and cook for 30 seconds, until just fragrant. Add the bay leaf and potatoes. Toss to combine. Add the pork, oregano, cumin, chilies and chicken stock. Bring to a boil, cover and bake at 325 for 1 ½ hours, or until the pork is tender and the sauce is thickened.

Check seasonings and serve with rice, tortillas and black beans.

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