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Chimayo Red Chile Stew




Source of Recipe


1World Recipe


Recipe Introduction


Chimayo chiles are a land race (locally adapted variety) of New Mexican chiles which have been grown primarily in the Española Valley in northern New Mexico for hundreds of years. This variety of chile is difficult to find; however, any type of dried red New Mexican pods will provide excellent results. When you order "chili" in New Mexico, this is what you will be served.



List of Ingredients




• 6 to 8 dried red New Mexican chiles, stems and seeds removed
• 2 pounds pork or beef stew meat, cut in 1 to 1 1/2-inch cubes
• 2 tablespoons vegetable oil
• 4 cups beef broth
• Salt to taste


Recipe



Place the chiles on a sheet pan in a 250 degree F oven and roast for 10 to 15 minutes or until you can smell a toasty chile aroma, taking care not to let them burn. Place the chiles in a saucepan, cover with water, and simmer for 15 minutes to soften. Place the chiles and water in a blender and puree until smooth. Strain the sauce.

Brown the meat in the vegetable oil and remove from the pan. Add 1 cup of the broth to the pan to deglaze it.

Combine all the ingredients in a pan or crockpot, bring to a boil, reduce the heat and simmer for 2 hours or until the meat is very tender and starts to fall apart and the stew is thickened.

Variations: Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some cooks add two or three cloves of garlic, and/or a medium onion, chopped fine.

Yield: 6 servings