Chili Colarado (first attempt)

By sybrmom

Ingredients

• 9 New Mexico dry chiles - washed, with stems and seeds removed
• 3 cups water
• 5 pounds pork shoulder roast, trimmed of fat, cut into cubes
• 1/2 cup all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 3 tablespoons olive oil plus more for browning
• 1 large yellow onion, chopped
• 2 cloves garlic, finely chopped
• 2 cups beef stock or water or soaking liquid
• 1/2 tsp oregano
• 1 tsp cumin

Details

Servings 12

Preparation

Step 1

Directions
1.In a large dry skillet, toast chilis over med heat about 4 minutes shaking the pan so they don't burn.

2. Place chilis in a bowl and cover with 3 cups boiling water. Allow to steep for 30 minutes to soften.

3. Remove chilis to a blender and add half of the soaking liquid and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.

4.In a medium bowl, combine flour, salt, and pepper. Dredge the pork chunks in the seasoned flour; set aside.

5.Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Remove onions from pan and set aside.

6. Add a bit more olive oil and brown pork chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat adding more oil as needed. Return reserved cooked meat to the pot.

7. Stir in pureed chile mixture. Add beef stock to just cover pork chunks, or to personal preference. Add oregano and cumin. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.