Shredded Pork in Red Chili
Roasted chiles lend a warm undertone to Southwestern-inspired braised pork with beans.
Martha Stewart Living, October 2007
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 4 dried mulato chiles
- 1 chipotle chile
- 8 garlic cloves, unpeeled
- 4 1/2 cups boiling water
- 1 can (28 ounces) whole peeled tomatoes
- 1 1/2 cups warm water
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Coarse salt and freshly ground pepper
- 1 teaspoon cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
- 1 small onion, finely chopped
- 1 1/2 cups 1/2-inch-cubed peeled yuca
- 1 cup dried red kidney beans, soaked in water overnight
- Hominy, warm tortillas, Mexican crema or sour cream, and jalapeno chile slices, for serving (optional)
- Preheat oven to 300 degrees. Spread chiles and garlic on a baking sheet. Roast until softened, 5 minutes. Let cool slightly.
- Tear chiles into pieces, discarding stems and seeds. Add to boiling water, remove from heat, and top with a small plate. Let stand 30 minutes. Drain, reserving 1/2 cup water. Puree chiles, tomatoes, reserved water, and warm water.
- Peel garlic. With a mortar and pestle, pound garlic, spices, herbs, 2 teaspoons salt, and the vinegar into a paste.
- Heat oil in a Dutch oven over medium-high heat. Season pork generously with salt and pepper. Working in batches, cook pork until browned, about 4 minutes per side. Transfer to a plate.
- Add onion to pot, and cook for 5 minutes. Stir in paste, and cook for 2 minutes. Stir in pork, yuca, beans, chile mixture, and salt and pepper to taste. Bring to a simmer. Cover, and place in oven until tender, about 3 hours. Stir in hominy, and serve with tortillas, crema or sour cream, and jalapenos if desired.
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