Every Sunday we like to try new things that we have tried at our favorite restaurants. We have the privilege to have our “guest chef”, my son Zac, that give us the opportunity to try dishes we would never think about, because he loves so many diverse foods.
5 dried New Mexican Chiles
4 dried Chiles de Arbot
2 dried Ancho Chiles
1 tablespoon Olive Oil
2 pounds boneless pork shoulder, cut into 1 1 1/2 inch pieces
Salt and pepper, to taste
1 to 11/2 cups beef broth
1 small white onion, chopped
3 cloves garlic, minced
1 tablespoon Mexican Oregano
1 tablespoon Cumin
Zac found the Chiles at Wal-Mart, they were dried Chiles.
Bring a small pot of water to a boil. Cut the heads off the chilies and clean out the seeds, and then cut them into small pieces. Place the chilies into a bowl and pour enough boiling water into the bowl to cover the chilies. Place a lid over the bowl and allow to sit for at least 30 minutes to soften the chilies.
Transfer the chilies to a blender and add 3/4 cup of the soaking water and blend until its smooth, it takes about 1 to 2 minutes. Set aside.
Heat the olive oil in a heavy pot on a medium heat. Sprinkle the pork generously with salt and black pepper. Add the meat to the pot and brown well on all sides. Make sure the pot is large enough to cook the ingredients evenly. Add another tablespoon of olive oil, if the pan starts to get too dry.
Once all the pork is browned, place it back in the pot and add enough beef broth until the meat is just covered. Stir, cover and simmer on low for about 30 minutes.
Add the chilies puree, onion, garlic, Mexican oregano, cumin, 1/2 tablespoon salt and 1/2 teaspoon black pepper and mix well. Cover and simmer until the pork is very tender, it will take about an hour.
It usually served with Spanish rice and tortillas.
* This was so good!!! The pork is so tender and has so much flavor!