Categories  

                

Soups and Stews


Chilaquilla Sauce
4-6 tomatillos (peeled and washed)
3 jalepenos
1 onion cut in chunks
3 poblanos
olive oil
2 cloves garlic
1 cup chicken broth

Stew
2 T. canola oil
2-3 lb boneless pork shoulder, cut into 1-inch cubes
salt and pepper as needed
white wine (for deglazing) a few splashes
2 large yellow onions, diced
1 T. minced garlic
5-6 c. chicken broth
chilaquilla sauce (above)
3-4 fresh poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
1 T. mild red chile powder
1 t. cumin
1 t. Mexican oregano
2 fresh jalapenos, seeded and finely minced
2 t. green tabasco sauce
1 t. white vinegar
3 c. cubed russet potatoes, peeled
2 c. cooked cannelini beans, rinsed and drained
1/3 c. chopped cilantro
3 T. chopped flat leaf parsely

Chilaquilla sauce: Preheat oven to 500. place peppers/onions/garlic on a baking sheet, drizzle with olive oil and sprinkle with pepper. Place in oven for 5-7 minutes (peppers start to blister). Turn over and return to oven for another 5-7 minutes. Allow to cool. Seed and stem the peppers, place in food processor and blend till fairly smooth, add in the chicken stock, combine and set aside.

Heat the oil in a casserole or Dutch oven over medium heat until it shimmers. Season the pork with salt and pepper and saute until lightly colored on all sides. Transfer the pork to a plate or dish using a slotted spoon, allowing most of the oil to drain back into the pan. Return the pan to the heat and deglace with white wine, add the onions and garlic and saute, stirring frequently, until translucent, 6 to 8 minutes.
Return the pork and any juices it may have released to the pan. Add the 5 cups of broth, chilaquilla sauce, poblanos, chili powder, cumin, and oregano. Bring the liquid to a boil. Immediately adjust the heat to a gently simmer. Simmer, covered, for 1 hour, stirring occasionally.
Add the jalapenos, Tabasco, vinegar, potatoes, and beans. Continue to stir, covered, until the potatoes and pork are very tender, about 20 minutes. If there is insufficient liquid, add more broth. Stir in cilantro and parsley.

Excellent