Chimayo Red Chile Stew
Source of Recipe
1World Recipe
Recipe Introduction
Chimayo chiles are a land race (locally adapted variety) of New Mexican chiles which have been grown primarily in the Espa�ola Valley in northern New Mexico for hundreds of years. This variety of chile is difficult to find; however, any type of dried red New Mexican pods will provide excellent results. When you order "chili" in New Mexico, this is what you will be served.
List of Ingredients
� 6 to 8 dried red New Mexican chiles, stems and seeds removed
� 2 pounds pork or beef stew meat, cut in 1 to 1 1/2-inch cubes
� 2 tablespoons vegetable oil
� 4 cups beef broth
� Salt to taste
Recipe
Place the chiles on a sheet pan in a 250 degree F oven and roast for 10 to 15 minutes or until you can smell a toasty chile aroma, taking care not to let them burn. Place the chiles in a saucepan, cover with water, and simmer for 15 minutes to soften. Place the chiles and water in a blender and puree until smooth. Strain the sauce.
Brown the meat in the vegetable oil and remove from the pan. Add 1 cup of the broth to the pan to deglaze it.
Combine all the ingredients in a pan or crockpot, bring to a boil, reduce the heat and simmer for 2 hours or until the meat is very tender and starts to fall apart and the stew is thickened.
Variations: Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some cooks add two or three cloves of garlic, and/or a medium onion, chopped fine.
Yield: 6 servings
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