Ingredients: 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 Directions: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. |