New Mexican Pork and Vegetable Chili
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Makes 4 to 6 servings
Most traditional chilis don't include auxiliary vegetables like zucchini or
corn, but I like to add them my "pot of red." It's great spooned over rice or soft polenta.
10 mild whole dried chile peppers, preferably New Mexican, available at
specialty food stores and many supermarkets
1 1/2 cups beef broth, homemade or canned low-sodium
2 garlic cloves, minced
4 tablespoons olive oil
3 pounds boneless pork shoulder, trimmed
1 tablespoon ground cumin
1 tablespoon dried oregano
Salt and freshly ground pepper, to taste
1/4 cup yellow cornmeal
3 medium zucchini, cut into 1/2-inch cubes
1 1/2 cups corn kernels, fresh or defrosted frozen
Chopped fresh cilantro, for garnish
- Discard the stems and seeds from the peppers, and tear into pieces. Place
in a medium bowl and add enough boiling water to cover. Let stand until soft, about 30
minutes. Drain the peppers and place in a blender. Add the broth and garlic and purée. Set
the sauce aside.
- In a large Dutch oven or casserole, heat 2 tablespoons oil over
medium-high heat. In batches without crowding, add the pork and brown on all sides, about 8
minutes. Return the pork to the Dutch oven and stir in the sauce, cumin, and oregano to the
Dutch oven. Season with salt and pepper and bring to a simmer. Reduce the heat to low and
cover. Simmer until the pork is tender, about 1 1/2 hours. Skim off any fat from the
surface of the cooking liquid. Add the cornmeal and simmer until thickened, about 5
minutes.
- Meanwhile in a large skillet, heat the remaining 2 tablespoons oil over
medium heat. Add the zucchini and cook until lightly browned, about 5 minutes. Stir in the
corn and cook until heated through, about 2 minutes. Stir into the stew. Serve,
sprinkling each serving with the cilantro.
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