Monday, August 8, 2011
Puerco en Chile Colorado
Puerco en Chile Colorado
(pork in red chile sauce)
5 dried New Mexican chiles
4 dried chiles de Arbol
2 dried Ancho chiles
1 tablespoon olive oil
2 pounds boneless pork shoulder, cut into 1 to 1 1/2-inch pieces
Kosher salt and pepper
1 to 1 1/2 cups beef broth
1 small white onion, chopped
3 cloves garlic, minced
1 tablespoon Mexican oregano
1 tablespoon cumin
1/2 tablespoon Kosher salt
1/2 teaspoon fresh ground black pepper
Bring a small pot of water to boil. Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid or plastic wrap over the bowl and allow to sit for at least 30 minutes to soften the chiles.
Transfer the chiles to a blender and add 3/4 cup of the soaking water. Blend until very smooth, 1 to 2 minutes. Set aside.
Heat the olive oil in heavy pot or large skillet over medium high heat. Sprinkle the pork generously with Kosher salt and black pepper. Add the meat to the pot and brown well on all sides. Don't overcrowd the pan; cook it in batches, if necessary. 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 meat is just covered. Stir, cover and simmer on low for 30 minutes.
Add the chile puree, onion, garlic, Mexican oregano, cumin, 1/2 tablespoon Kosher salt and 1/2 teaspoon fresh ground black pepper and mix well. Cover and simmer until the pork is very tender, about 1 hour more.
Serve with Spanish rice and corn tortillas.
You thought the one with beef was good? Yeah, I did, too. I do. But the pork... oh my goodness, the pork.
I can't explain it, but the difference was so astounding, we already decided I am not making this with beef again for a very, very long time. Steve's best guess was that the pork fat melted into the sauce and made it more velvety, more savory, more "round." Probably. Whatever it was, the pork made the dish so mind-blowingly wonderful, we nearly wept with joy. I'm barely exaggerating.
Ridiculously, blissfully good, hearty and filling, spicy in the right way, that "warm heat in your chest" kind of way, stores and reheats well. I don't know what else to say other than what the heck are you waiting for? Go make this!