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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Very Good New Mexico-type Stew Ingredients:
4 pepper, ancho, dried |
1/3 cup apple cider vinegar |
4 cloves garlic, peeled |
1 tsp. salt |
1 tsp. cumin |
1/2 tsp dried oregano |
1/2 tsp. pepper |
1/4 tsp. ground coriander |
1 pinch of ground cinnamon |
3 lbs. pork ,fresh, composite of trimmed retail cuts (leg, loin, and shoulder) separable lean only, cut in 1 cubes |
2 t vegetable oil |
1 cup onions, chopped |
1 1/2 cups canned tomatoes |
Directions:
1. Cover 4 dried ancho peppers with water. Let soak for 20 minutes. Drain the peppers reserving the water. Slit peppers open and discard the stems and seeds. Put the pepper and 1/4 cup of soaking liquid in a food processor or blender. Add vinegar, garlic, salt, cumin, oregaon, pepper, ground coriander, and cinnamon. Process to a smooth paste. Pour paste into a large bowl or zip lock bag and add the cubed pork. Toss to coat meat with marinade. Refrierate for at least 12 hours turning occasioinally.
2. Heat in a large, heavy dutch oven over medium heat, add vegetable oil and onions. Cover and cook, stirring often, until onions are softened but not browned, about 5 minutes. Add the pork, marinade and tomatoes. Reduce heat, cover the pan and simmer until tender, 1 1/2 to 2 hours. Remove meat to a bowl and keep warm. Spoon fat off sauce then boil the sauce over high heat until a bit thickened. Serve over hot rice or warmed flour or corn tortillas.
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