2 tbsp. corn oil
2 pounds pork butt, trimmed and cut into 1 inch cubes
1 1/2 cups chopped red onion
3 quarts plus 2 1/2 cups water
15 Anaheim chiles, roasted, peeled, seeded and chopped
8 cloves garlic roasted, peeled and minced
1 1/2 tsp. roasted ground Mexican oregano
2 tsp salt
4 serrano chiles, roasted, peeled, seeded and chopped
2 cups cilantro leaves
1 cup Mexican Crema
1. Heat corn oil over medium heat in a large heavy skillet and brown the pork. Add the onion and saute until tender. Add 2 cups water and deglaze the pan, scraping the bottom of the skillet.
2. Add 3 quarts more water and gently simmer for 30 minutes. Add Anaheims, garlic, oregano and salt. Simmer for a further 30 to 40 minutes until pork is tender. (pork should be at least 2/3 covered with water throughout the cooking, add more water if necessary).
3. Puree serranos, cilantro and 1/2 cup water in a blender, and add to the stew. Adjust seasonings and cook stew for a further 15 minutes. Serve, garnished with crema.