Pork and Chili Stew
- Ready In:
- 4hrs 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 pork cutlets
- 4 -5 carrots, cut into 2 inch pieces
- 2 ancho chilies (dried poblano peppers)
- 2 guajillo chilies (a variety of dried pepper)
- 2 pasilla chiles (a variety of dried pepper)
- 1 -2 dried arbol chiles (or to taste ( omit if you want a mild stew) or 1 -2 dried chipotle chile (or to taste ( omit if you want a mild stew)
- 6 garlic cloves, finely diced
- 1 tablespoon ground cinnamon
- 2 tablespoons oregano
- 1 tablespoon cumin seed
- 2 tablespoons olive oil
- 2 tablespoons brown sugar (or piloncillo, if you have it)
- salt
- 1 -4 cup stock (as needed to cover food in crockpot) or 1 -4 cup water (as needed to cover food in crockpot)
- 3 tablespoons red wine
- 3 tablespoons quick-cooking grits (more or less as needed for thickening, or use Masa Harina, if you have it)
directions
- Remove the stems and seeds of the dried Ancho, Guajillo, and Pasilla peppers. Remove the stems, but do not de-seed, the Arbol or Chipotle peppers (unless you want to cut down on the heat they give the stew).
- Toast the peppers in the oven to crisp briefly if needed, then grind the peppers to a medium-fine powder. I usually use a coffee grinder.
- Put the olive oil into the bottom of a crockpot. Add the ground chilis, garlic, cinnamon, oregano, cumin, salt, pork, and carrots. Add stock or water sufficient to cover the ingredients, then add the brown sugar.
- Cok for 2 hours on high. Then add the wine, and slowly add grits sufficient to thicken the gravy.
- Cook another 2 hours on low.
- Serve over rice. Fresh fruit makes a good accompaniment.
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