New Mexico Red Chile Pork Stew

1. Toast Chilies

Begin by toasting the ancho and pasilla chilies in a large heavy-bottomed Dutch oven or stock pot over medium heat. This should take about 2-5 minutes until they are slightly darkened and release a rich, roasted aroma.

2. Simmer Chili Mixture

Add the chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce to the pot. Bring this mixture to a simmer and let it cook for about 15 minutes, until the chilies are completely softened.

3. Pat Dry and Sear Pork

While the chilies are simmering, pat the pork shoulder dry with paper towels or a clean kitchen towel to ensure a good sear. Heat the vegetable oil in your Dutch oven over medium-high heat. Sear the pork cubes for about 8 minutes, until the bottom surface is well browned. This creates a flavorful crust on the meat.

4. Cook Onions and Garlic

Remove the pork and set it aside. In the same pot, add the sliced onions and minced garlic. Cook them for about 10 minutes, stirring occasionally, until they are softened and beginning to brown.

5. Toast Spices

Stir in the dried oregano and ground cumin, cooking for about 30 seconds until fragrant.

6. Blend Chili Mixture

Blend the softened chili mixture using an immersion blender or countertop blender until you have a smooth puree. Add this puree back to the Dutch oven, along with the bay leaves, browned pork, and any accumulated juices.

7. Simmer Stew

Bring the stew to a gentle simmer and let it cook for about 2 hours. This slow cooking process tenderizes the pork and melds all the flavors together. You'll know it's ready when the pork chunks break apart easily with a spoon.

8. Serve

Serve the stew hot, accompanied by corn tortillas, cilantro, diced onions, lime wedges, and queso fresco if desired.