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Pork and Poblano Chiles in Red Sauce Recipe

by david spottiswood

Ingredients

1 T + 1t olive oil 1 large onion peeled and chopped 2# boneless pork shoulder, trimmed of excess fat and cut into 3/4" cubes 5 dried Calif chiles (NewMex work too) 1-1/2 cups boiling water 4 large garlic cloves, peeled and chopped

2 fresh jalapenos, seeded and chopped 14-1/2oz can diced tomatoes 2 c chicken broth/stock 5 fresh poblano chiles (pasillo work too) 1/2 c chopped cilantro

Directions

1. heat 1T olive oil in Dutch oven over low heat
2. add onion and cook until mellow - about 20 minutes
3. meanwhile, toast dried chiles on a cookie sheet in oven at 350 for 10 minutes (turn after 5)
4. remove onion from Dutch oven, increase heat to medium high, add additional 1t olive oil - saute pork cubes in batches until lightly browned on all sides
5. put toasted chiles in a heat proof bowl, pour boiling water over them and let soak for 20 minutes
6. remove soaked chiles, reserve the water
7. discard stems and seeds and chop flesh
8. blend garlic, jalapenos and chopped soaked chiles with 3/4 cup of the soaking water, puree until smooth
9. in the Dutch oven, combine all the pork, onion, tomatoes, chicken broth and the pureed garlic, jalapeno, soaked chile mixture
10. bring to a boil, reduce heat to medium low and cook uncovered until pork is tender enough to cut with a fork - about 1 hour
11. add salt and pepper to tast
12. while pork cooks, char poblano chiles under the broiler on all sides until skin is blistered and darkened
13. put in a small paper bag and let steam for 10 minutes
14. peel off he charred skin, remove sees and stems
15. cut in to strips 1/2" wide x 2-3" long and add to the stew
16. when the pork is done, if the stew is too watery, remove all solids and reduce the juices
17. stir in chopped cilantro

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