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Corona Ranch Chili con Carne Colorado

Source of Recipe


From "The El Paso Chile Company's Texas Border Cookbook"






List of Ingredients



• 1/4 lb. (about 12 large) dry red chili pods
  
• 2 to 3 chiles de arbol
  
• 1-1/2 cups water
  
• 3 Tbsp olive oil
  
• 2 cups finely chopped onion
  
• 4 cloves garlic, peeled, minced
  
• 2-1/2 lbs. pork shoulder meat, in well-trimmed 3/4-inch cubes
  
• 1 tsp ground cumin
  
• 1 tsp dried oregano, crumbled
  
• 1-1/2 tsp salt
  
• 5 cups beef broth or chicken broth
  






Instructions



1. Stem the red chile pods and the chiles de arbol. Slit them open. Shake out as many of the seeds as possible and rinse the chiles briefly under cold running water. Tear or snip them into 1-inch pieces.
   
   
2. Bring the water to a boil and pour it over the chile pieces in a medium heatproof bowl. Cover the bowl with a pot lid or a plate and let the chile pieces stand, stirring them once or twice, until the water is cool.
   
   
3. With a slotted spoon, transfer the softened chile pieces to the jar of a blender or the work bowl of a food processor. Process briefly, scraping down the sides of the jar. Add some of the soaking water and process again. Continue adding water, blending, and then scraping down the sides until the water has been used and the chile purée is smooth. Transfer the purée to a strainer set over a bowl. Add 2 tablespoons hot tap water to the blender and purée briefly to rinse the blades and the inside. Add this residue to the purée in the strainer. Force the puréed chiles through the strainer with a stiff rubber spatula, discarding any seeds and tough bits of peel remaining in the strainer. There should be about 1-1/4 cups purée. If there is more, use it all. If there is less, soak, simmer and purée additional chiles. The purée can be stored, well-covered, in the refrigerator for up to 3 days, or frozen for up to 1 month.
   
   
4. In a Dutch oven or heavy flame-proof casserole over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes.
   
   
5. Add the cubed pork, chile purée, cumin, oregano and salt, and cook, tossing and stirring often, for 5 minutes. Stir in the broth, raise the heat, and bring to a boil. Lower the heat, partially cover the pan and cook, stirring occasionally, until the meat is very tender and the dish has thickened, about 2 hours. Adjust the seasoning. (The chili can be prepared up to 3 days ahead. Cool it completely and refrigerate it, covered. Warm it over low heat, stirring often, before serving.)
   
   Serves 4 to 6