Don’t be alarmed by the full cup of ground red chile powder—New Mexican red chiles are relatively mild.
- 1 Tbsp. vegetable oil
- 3 lbs. pork butt or pork shoulder, well-trimmed of fat and cut into 1-inch pieces
- 2 onions, chopped
- 6 cloves garlic, chopped
- 1 tsp. salt
- 1 Tbsp. flour or masa harisa
- 1/2 tsp. freshly ground pepper
- 1 cup (8 oz.) ground dried New Mexican red chile powder
- 6 cups water or broth
- Preheat oven to 350°F.
- Heat a large pot over medium heat. Once the pot is hot, add the oil. When the oil is hot, add the pork pieces to brown them (add only enough pork so the pieces are in a single layer and don’t touch each other; you will likely need to do this in batches). The pork should sizzle the second it touches the pot; if it doesn’t, remove it and wait for the pot to heat up. Cook the pork , undisturbed, until each piece is well-browned on one side, about 3 minutes. Turn and brown on all sides. Transfer the pork to a large bowl or plate and repeat with remaining batches as needed.
- When all the pork is browned and set aside, add the onions, garlic, and salt to pot. Cook, stirring, until the onions are soft, about 3 minutes. Sprinkle the onions with masa or flour and pepper and cook, stirring, until the raw flavor cooks off (if you use flour it will smell a bit like pie crust), about 3 minutes.
- Add the ground chile and stir to combine. Add 4 cups of water and bring to a boil.
- In a blender, whirl the chile mixture until smooth. Return to pot and add another 1 cup of water and the reserved pork. Bring everything to a boil, cover, and bake 1 hour. Stir, add an additional 1 cup of water if the stew seems dry, and bake until the pork falls apart when you try to cut it with a fork and the sauce is thick, about another hour. Serve hot.
Preparation time: 1 minute(s)
Cooking time: 2 minute(s)
Number of servings (yield): 6
Photo and Recipe adapted from: About.com