Roasted Chile and Tomatillo Stew
Instructions:
- At New Mexico’s chile stands, green chile is as popular as red. Tangy tomatillos, which look like small, firm green tomatoes covered with papery husks, are sold fresh or canned. Dark green poblano chiles are sometimes called fresh ancho chiles, but don’t confuse them with dried anchos.
- 4 poblano chiles or 2 green peppers
- 1 bunch cilantro
- 3 garlic cloves, minced
- 11â„2 teaspoons salt
- 2 pounds boneless pork shoulder, cut into 3â„4-inch pieces
- 2 medium onions, finely chopped
- 3 serrano or jalapeño chiles, seeded and minced
- 1 teaspoon ground cumin
- 1â„4 teaspoon ground red pepper (cayenne)
- 2 pounds tomatillos, husked, rinsed, and each cut into quarters
- 1 can (151â„4 to 16 ounces) wholekernel corn, drained warm flour tortillas (optional)
- Preheat broiler. Line broiling pan (without rack) with foil. Place poblanos or green peppers in pan and broil at closest position to source of heat, turning occasionally, until charred all over, about 15 minutes. Wrap foil around poblanos and allow to steam until cool enough to handle. Remove and discard skin and seeds; cut poblano chiles into 1-inch pieces.
- Turn oven control to 325°F. Chop enough cilantro leaves and stems to measure 1â„4 cup; chop and reserve another 1â„4 cup cilantro leaves for garnish. On cutting board, mash garlic to a paste with salt. Transfer garlic mixture to heavy 5-quart Dutch oven with cilantro leaves and stems, pork, onions, serranos, cumin, and ground red pepper. Toss to combine. Cover and bake 1 hour.
- Stir in tomatillos and roasted poblanos. Cover and bake 11â„2 to 2 hours longer, until meat is very tender. Skim fat. Stir in corn; heat through. Sprinkle with reserved cilantro and serve with tortillas if you like.
- P R E P 1 hour B A K E 2 hours 30 minutes MA K E S 8 main-dish servings