New Mexican Red Chile & Pork Stew

Name: New Mexican Red Chile & Pork Stew
Yield: Serves 8–10
Cuisine: American
Ingredients: 5 oz. dried New Mexico chiles, stemmed; Kosher salt and freshly ground black pepper, to taste; Corn tortillas, warmed, for serving (optional); 5 tbsp. extra-virgin olive oil; 3 lb. boneless pork shoulder, cut into 1½″ pieces; 2 tsp. ground cumin; 1½ tsp. ground cloves; Juice of ½ lime; ⅛ tsp. cayenne pepper; 2 tbsp. New Mexico chile powder; 1 tbsp. white wine vinegar; 2 tbsp. honey; 8 cups boiling water

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

This New Mexico staple celebrates the state’s native chiles in a thick purée that glazes tender chunks of pork shoulder. Lightly pungent and earthy New Mexico chiles, in both dried and powder form, are available at many specialty markets.

Ingredients

5 oz. dried New Mexico chiles, stemmed
8 cups boiling water
2

Americas
United States
New Mexico
Main course
Gluten-free

Method

Heat chiles in a 6-qt. Dutch oven over medium-high. Cook, turning once, until toasted, about 5 minutes. Transfer chiles to a large bowl and add boiling water; let sit until softened, about 20 minutes. Drain chiles, reserving 1½ cups soaking liquid. Transfer chiles and reserved liquid to a blender. Add honey, chile powder, vinegar, cumin, cloves, cayenne, and lime juice a