Autumn in New Mexico is the best season. The beauty of this beautiful state seems to shine during this time of the year. Although, the smell of roasting green chile is prevalent I stand by red chile. Here is my favorite recipe for red chile. Enjoy!
Red Chile Sauce with Pork
Prep time 20 mins Cook time 6 hours Total time 6 hours and 20 minutes
Makes about 4-6 servings, depending on how you use the chile
20-30 red chile pods (I buy the medium heat)
2 cups of chicken broth
4 garlic cloves
1 tbsp of salt
1 lb of pork (I buy the boneless pork chops)
1 tbsp of olive oil
Using kitchen scissors cut off the top of the pods and shake out the seeds
In a large pot blanch the chile pods for 15 minutes (reserve 2 cups of the cooking water).
Drain the chile pods in a colander and then place into a blender.
Add the 2 cups of chicken broth and blend.
While blending add the salt, garlic cloves, and 1 cup of the reserved cooking water.
Once the mixture is well blended place it in a fine mesh strainer over your crock-pot
Using a spatula start lightly scraping and stirring the mixture to push it through the strainer (this takes about 5 minutes and you will be left with red chile pulp in the strainer)
As the red chile strains place the olive oil in a large saute pan and heat it before placing the cubed pork in the pan.
Quickly sear the pork before placing it in the crock-pot with the chile.
Cook in the crock-pot on low for 6 hours.
Serve alone as a stew, or over beans, enchiladas, etc.
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