Working with New Mexico Chiles

The original version of this recipe calls for cubed boneless chuck roast, but I've swapped in boneless pork shoulder. For a slightly more complex take on this red chile stew, try a similar recipe from Saveur that calls for dried New Mexico chiles and chile powder as well as honey, white wine vinegar, cumin, and cloves. If you'd like to buy this New Mexico chile powder, try your local spice store [like Christina's in Inman Square] or online.

Pueblo Red Chile Stew [serves 6-8]
adapted from Foods from the Southwest Indian Nations


2 Tbs olive oil
1 lb boneless pork shoulder, cut into chunks
1 onion, diced
1/4 cup New Mexico or Anaheim red chile powder
8 cups water
8 medium russet potatoes, peeled, if desired, and cubed
1 tsp salt
1/4 tsp dried oregano

Add oil to a skillet and brown the pork for 2 minutes on each side over medium-high heat; then decrease the heat to medium and add the onion and red chile powder, stirring constantly. Cook for 3 minutes, until the onion is translucent. Remove from the heat and set aside.

In a sauce pot, bring 6 cups of the water to a boil with the meat and dried red chile mixture. Decrease the heat and simmer, until the meat is tender, 1.5-2 hours. Add the potatoes, salt, oregano, and the remaining 2 cups of water and continue to simmer for another 15 minutes, until the potatoes are soft. Add water, if too thick. Simmer longer to thicken.