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Pork, Vegetable, and Chile Stew |
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Serves: 4 Print this Recipe(Estofado de Cerdo) Category: Pork Anaheim chiles are teamed with pork and vegetables in this simple stew from Nogales, on the Arizona- Mexico border. Anaheims usually rank mild on the heat scale of chiles, but an occasional hot one can surprise you, so if you're sensitive, wear protective gloves when working with the chiles. Fresh New Mexico chiles look almost the same, and they tend to be hotter. Serve with warm corn or flour tortillas. 4 large (about 8 ounces) fresh Anaheim chili 2 tablespoons vegetable oil 1 large white onion, coarsely chopped 3 cloves large garlic, finely chopped 1 1/2 pounds boneless pork shoulder or sirloin, cut into 1/2-inch pieces 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon dried marjoram 1/2 teaspoon ground cumin 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper 2 cups canned fat-free reduced-sodium chicken broth 1 teaspoon Maggi seasoning extract or Worcestershire sauce 3 medium carrots (about 8 ounces), peeled and finely diced 1 medium potato (about 4 ounces), peeled and finely diced 2 tablespoons chopped fresh cilantro 1. Preheat oven broiler, and roast the chiles on a baking sheet placed on the top shelf of the oven under the broiler. With tongs, turn the chiles until lightly charred all over, 6 to 7 minutes. Put the roasted chiles in a plastic bag to steam 5 to 6 minutes; then rinse under cold running water, 1 at a time, and rub or peel off the skins. Cut the chiles open, remove the seeds, and cut into 1/2-inch dice. Set aside. 2. In a large saucepan, heat the oil over medium heat, and stir-fry the onion and garlic, 4 to 5 minutes, until starting to brown. Remove to a bowl. Add the meat, and stir-fry until no longer pink on the surface, 4 to 5 minutes. Return the onion and garlic to the pan. Add the oregano, marjoram, cumin, salt, and pepper. Stir in the broth and the Maggi. Bring to a boil, then reduce the heat, cover, and simmer until the meat is tender, about 25 minutes. 3. Add the carrots, potato, and cilantro. Cook until the vegetables are tender, 15 to 20 minutes. Stir in the reserved chiles. Heat through about 5 minutes and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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