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“Fearless Felix” Fiery New Mexican Chile Pork Stew
1-2 T oil
1 lb diced pork shoulder or country style pork ribs
1-2 t flour
1 T butter
1 large onion, medium dice
3+ cloves of garlic, minced
2 C chicken stock (16 oz)
2 Yukon gold potatoes, medium dice
1 carrot, medium dice
½ C fresh corn (from one ear)
1 large tomato, chopped
2 sprigs fresh oregano
1 sprig fresh thyme
¼ t ground cumin
8-12 hot chile peppers, roasted, seeds and skins removed, and chopped to yield ½ C (use fewer hot peppers and/or milder peppers for a less spicy stew; more for a hotter one – when I used 1 C of hot peppers it was VERY hot)
2 T flour plus 3/4 C water (for thickening; optional)
Salt and pepper to taste
Heat oil in a large Dutch oven or other large covered pot. Add the pork and brown on all sides. Add the flour and stir to coat, then remove the pork from the pot and set aside. Add butter to the pot; when melted, add the diced onions and cook until lightly browned. Add the minced garlic and cook, stirring, 1-2 minutes, just until aromatic.
Pour in the chicken stock and scrape up the browned bits off of the bottom of the pan. Add all the remaining ingredients except the chile peppers. Bring to a slow boil, then cover and reduce to a gentle simmer.
After about 30 minutes, add the chile peppers, and cook on low, covered, until pork is tender, about an hour. Do not let it boil: keep it at a low, gentle simmer. The chile peppers will break down a bit into the sauce while cooking.
After about an hour, check the consistency of the sauce. If it needs thickening, stir 2 T flour into about ¾ C of cold water and slowly pour that mixture into the sauce, just a little bit at a time, stirring well after each addition.
This can be served either as a stew or as a filling for flour tortillas. Garnish with sour cream and chopped cilantro.
1-2 T oil
1 lb diced pork shoulder or country style pork ribs
1-2 t flour
1 T butter
1 large onion, medium dice
3+ cloves of garlic, minced
2 C chicken stock (16 oz)
2 Yukon gold potatoes, medium dice
1 carrot, medium dice
½ C fresh corn (from one ear)
1 large tomato, chopped
2 sprigs fresh oregano
1 sprig fresh thyme
¼ t ground cumin
8-12 hot chile peppers, roasted, seeds and skins removed, and chopped to yield ½ C (use fewer hot peppers and/or milder peppers for a less spicy stew; more for a hotter one – when I used 1 C of hot peppers it was VERY hot)
2 T flour plus 3/4 C water (for thickening; optional)
Salt and pepper to taste
Heat oil in a large Dutch oven or other large covered pot. Add the pork and brown on all sides. Add the flour and stir to coat, then remove the pork from the pot and set aside. Add butter to the pot; when melted, add the diced onions and cook until lightly browned. Add the minced garlic and cook, stirring, 1-2 minutes, just until aromatic.
Pour in the chicken stock and scrape up the browned bits off of the bottom of the pan. Add all the remaining ingredients except the chile peppers. Bring to a slow boil, then cover and reduce to a gentle simmer.
After about 30 minutes, add the chile peppers, and cook on low, covered, until pork is tender, about an hour. Do not let it boil: keep it at a low, gentle simmer. The chile peppers will break down a bit into the sauce while cooking.
After about an hour, check the consistency of the sauce. If it needs thickening, stir 2 T flour into about ¾ C of cold water and slowly pour that mixture into the sauce, just a little bit at a time, stirring well after each addition.
This can be served either as a stew or as a filling for flour tortillas. Garnish with sour cream and chopped cilantro.
