Prep 20 mins
Cook 4 hrs
This is my very-north-of-the-border take on a food I remember from living in the Southwest. The recipe is very flexible. You can use a different variety or cut of meat, add beans, or potatoes, or anything you want that can stand up to long cooking times.You can substitute dried New Mexico chilis for some or all of the Anchos, Guajillos, or Pasillas, if you wish. With a little bit of fiddling, this becomes a recipe for chili.
- 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)
- 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)
- 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.