Originally Posted by javadog
I don't have recipes for anything redneck, or with ground beef... but if you want a more authentic version, read on:
Chile con carne Colorado
This chili recipe is indigenous to central New Mexico and actually has nothing whatsoever to do with Colorado. That’s just the name. It is a basic recipe, typical of the dawn of chili cooking (before Texas screwed it up) and most likely is descended from Chilorio, a Mexican dish of chile-seasoned pork from the inland areas of Northern Mexico. The chili puree described below can also serve as the basis for an enchilada sauce, for those who have enjoyed the cheese enchiladas with chile Colorado sauce at Abuelo’s. While their enchiladas are not strictly Mexican, per se, they are still quite good, if you like Tex-Mex.
Start by trimming a pork shoulder. You should start with between 5 and 6 pounds, as you want to end up with 2 ½ pounds of well-trimmed meat, in small cubes. This is not a job for wimps and it will take a while. Make a stock with the bone and the trimmings. It’s not necessary to add any vegetables to the stock, just make sure it is properly skimmed of fat and impurities. Remove the liquid to a sauce pan and reduce it down to 5 or 6 cups.
Take about a dozen large, dried New Mexico Red chiles (at least ¼ pound) and 3 Arbol chiles and remove the stems, seeds and membranes. Wash them inside and out and cut them into pieces. New Mexico Reds are available mild, medium and hot. I suggest using only the hot ones; they won’t make the chile too spicy. Place the chiles in a bowl and cover with 1 ½ to 2 cups boiling water. Make sure all of the chiles stay under the water, cover the bowl and set aside till cool. Process the chiles in a blender, adding the soaking water a little at a time, until you have a nice smooth puree. Strain the puree through a fine strainer and discard anything that is left in the strainer. You should end up with 1 ¼ to 1 ½ cups of velvety-smooth chile puree. If not, make more using 4 New Mexico Reds for each chile Arbol.
Ina large Dutch oven or heavy stock pot, sauté 2 cups finely-chopped onion and 4 or 5 cloves of minced garlic in 3 or 4 tbs. olive oil, over low heat. You want to soften them, not caramelize them, so stir frequently and watch the heat. Add the cubed pork, chile puree and 1 tsp. each of cumin, dried oregano and salt. Stir well and cook for 5 minutes. Add the pork stock and bring to a boil. Reduce the heat, partially cover the pot (almost all of the way) and simmer slowly for a couple of hours. Check it and stir it often and add water or stock if you simmer it too fast and lose too much water. The pork should get tender and the dish should thicken. Taste, adjust the salt and serve. If you want it hotter, eat it with fresh Jalapeños or Serranos, or whatever you can get. The folks in New Mexico also serve warm flour tortillas with it, much like Texans serve cheap white bread with barbeque. I prefer fresh tortillas from a local tortilla factory or Mexican market, not the crap you get in grocery stores. Of course, an ample supply of ice-cold Mexican beer is required for both the cooking and eating phases of this recipe. No Coors or Bud (or any American beer, for that matter) is allowed.
Cheers,
JR
|