Email to Amy      

Pork Braised in Guajillo Chile Sauce

Source of Recipe

Daisy Martinez


Recipe Introduction

Most pork is very lean, so I try to search out cuts of pork with a little fat in them -- they braise better and stay moister that way. You might have better luck finding marbled pork if you buy a whole shoulder or butt and cut it into pieces yourself. (Don't worry if the pieces come out uneven.) But whether or not you're cutting the meat yourself, do search out the pieces of "silver skin" and remove them by cutting beneath them with the tip of a sharp knife. Toasting the chiles brings out their flavor and blackening the onions and tomatoes brings out their natural sweetness. A little work up front that pays off big time down the line. Makes 8 servings

List of Ingredients

4 pounds boneless pork shoulder or butt, cut into 2-inch cubes
2 tablespoons fine sea or kosher salt
1 bay leaf
10 guajillo chiles (see below)
2 tablespoons olive oil
1 large Spanish onion, peeled and cut in half through the middle
3 fresh plum tomatoes, cut in half lengthwise through the core
1/4 cup canola oil or lard
2 tablespoons all-purpose flour

Pantry Notes: Guajillo chiles are the dried version of fresh mirasol chiles. They are long, tapered, and wrinkled, with a reddish-brown color. They are fairly spicy and available in specialty stores or by mail/internet.


Recipe

1. Put the pork in a heavy Dutch oven large enough to it comfortably. Pour in enough cold water to cover the meat by 2 inches. Add 2 tablespoons salt, drop in the bay leaf and bring the liquid to a boil. Boll, skimming the foam from the surface as necessary, for one hour.

2. Meanwhile, pull or cut the stems off the guajillo chiles. Tap out the seeds. Heat the oil in a medium skillet over medium heat. Add half the chiles and toast them, turning with tongs until they start to change color and crisp up a bit, about 4 minutes. Heat them gently so they don't burn. Lift them out into a bowl and repeat with the remaining chiles. Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.

3. While the chiles are soaking, wipe out the skillet with paper towels. Put the onion and tomatoes cut sides down in the skillet. Cook, turning the vegetables as often as necessary, until the tomatoes are blackened on all sides and the onions are blackened on both flat sides.

4. After the pork has been cooking 1 hour, ladle off 2 cups of the cooking liquid and pour it into a blender jar. Add the onions and puree until smooth. Add the chiles and tomatoes and blend until smooth. Ladle off another 2 cups of the cooking liquid and set aside. Drain the pork, discard the remaining liquid, and wipe out the pot.

5. Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3 to 4 minutes. Pour the chili sauce into the pot slowly. As it comes to a boil it will thicken. Stir well, especially in the corners, to prevent the sauce from sticking and scorching as it thickens.

6. Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While the pork is cooking, there should be enough sauce to keep it moistened. If not, add reserved pork cooking liquid as needed. Serve hot.