A hearty and flavorful stew made with pork shoulder and a rich red chile base, served with optional garnishes for added texture and flavor.
A hearty and flavorful stew made with pork shoulder and a rich red chile base, served with optional garnishes for added texture and flavor.
Dried Ancho Chilies, seeds and stems removed
each
Dried Pasilla Chilies, seeds and stems removed
each
Chicken Stock, low-sodium
0 oz
Raisins
cups
Orange Juice Concentrate, frozen
cups
Chipotle Chilies In Adobo
each
tablespoons
tablespoons
Boneless Pork Shoulder, trimmed and cut into 2-inch thick steaks
0 lb
tablespoons
Medium Onions, thinly sliced
each
Garlic, minced
each
teaspoons
tablespoons
each
to taste
Corn Tortillas, optional
each
Cilantro, optional
each
Diced Onions, optional
each
Lime Wedges, optional
each
Queso Fresco, optional
each
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.
Substitute the pork with chicken thighs, beef chunks, or lamb for a change in the fundamental flavor of the stew.
Experiment with other dried chiles such as guajillo, pasilla, or chipotle for a different level of smokiness and heat.
Use chicken or vegetable broth as the stewing liquid. A splash of beer, particularly a Mexican lager, can also add depth.
Introduce roasted corn, diced potatoes, or hearty greens like kale or Swiss chard to add texture and nutritional value.
Use lard or bacon fat for browning the pork to impart a deeper, smokier flavor.
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