|New England Estuarine Research Society|
This is an easy recipe, great for those cool autumn days. The most difficult part is roasting the chiles. You can roast chiles in advance and freeze the excess.
1 1/2 pounds of lean pork, cut into 1 1/2 inch cubes
1 large onion
2 garlic cloves
1 quart pork or chicken broth
6 New Mexican green (anaheim) chiles, roasted, peeled and cut into thin strips (see roasting notes below)
2 small tomatoes, peeled (add to boiling water, when skins breaks drop in cold water, then peel) and chopped
1 large potato, peeled and diced
1/2 teaspoon dried oregano, preferably Mexican
In a heavy skillet, brown the pork over medium to medium-high heat, adding a little oil if needed. When the pork is browned, transfer it to a large stockpot. Add the onion and some more oil to the same skillet and saute until the onions turn a golden brown, 5 to 10 minutes. Add the garlic and cool for an additional minute. Transfer the mixture to the pot with the pork.
Add 2 cups of broth to the skillet, raise the heat and deglaze the skillet, being sure to scrape all the bits and pieces from the sides and bottom. Pour the broth over the pork in the stockpot.
Add the reamining ingredients to the stockpot, bring it to just below boiling, reduce the heat, and simmer for 1 to 1 1/2 hours, or until the meat is very tender and starts to fall apart.
Comment: Heat intensity varies. This year 6 peppers were insufficient. I leave the seeds to raise the heat level.
Roasting and Peeling Peppers - The big supper markets carry specialty peppers such as Anaheims. You can roast them on the grill or under the broiler in the oven (a wonderful aroma will permeate the house!). Cut a slit in the peppers to prevent explosive behavior - not a pretty sight! Roast - try not to burn the skins. Wrap the peppers in wet paper towels and place in a ziploc bag - the steam aids the peeling process. Peel the peppers and use according the recipe above.
Submitted by: Ron Rozsa
Source: DeWitt, D. and N. Gerlach 1998. The Food of Santa Fe - Authentic Recipes from the American Southwest. Periplus Editions.