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New Mexican Pork and Vegetable Chili




Source of Recipe


Internet


List of Ingredients




10 mild whole dried chile peppers, preferably New Mexican, available at specialty food stores and many supermarkets
1 1/2 cups beef broth, homemade or canned low-sodium
2 garlic cloves, minced
4 tablespoons olive oil
3 pounds boneless pork shoulder, trimmed
1 tablespoon ground cumin
1 tablespoon dried oregano
Salt and freshly ground pepper, to taste
1/4 cup yellow cornmeal
3 medium zucchini, cut into 1/2-inch cubes
1 1/2 cups corn kernels, fresh or defrosted frozen
Chopped fresh cilantro, for garnish



Recipe



Discard the stems and seeds from the peppers, and tear into pieces. Place in a medium bowl and add enough boiling water to cover. Let stand until soft, about 30 minutes. Drain the peppers and place in a blender. Add the broth and garlic and purée. Set the sauce aside.

In a large Dutch oven or casserole, heat 2 tablespoons oil over medium-high heat. In batches without crowding, add the pork and brown on all sides, about 8 minutes. Return the pork to the Dutch oven and stir in the sauce, cumin, and oregano to the Dutch oven. Season with salt and pepper and bring to a simmer. Reduce the heat to low and cover. Simmer until the pork is tender, about 1 1/2 hours. Skim off any fat from the surface of the cooking liquid. Add the cornmeal and simmer until thickened, about 5 minutes.

Meanwhile in a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the zucchini and cook until lightly browned, about 5 minutes. Stir in the corn and cook until heated through, about 2 minutes. Stir into the stew. Serve, sprinkling each serving with the cilantro.