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Old 10-27-2019, 08:24 PM
Kyle S. Kyle S. is offline
Senior Member
Join Date: Jul 2016
Posts: 335

Hello everyone,
It is fall and that means stew. Here in New Mexico our stews are spicy. Enjoy the post and the pictures.
Have a great night,

2 lbs pork country style ribs cubed
1 large white onion finely chopped
8 cloves garlic minced
2 14 oz. tubs Bueno® Red Chile puree. I use hot
1 bag baby Dutch yellow potatoes scrubbed
32 oz chicken stock
48 oz chicken broth
1 Tbs Cumin
1 Tbs Mexican Oregano
1/2 Tsp garlic salt
1 bay leaf
Salt and pepper to taste
1- 6 qt, lodge no need for crazy Le Creuset, enameled Dutch oven with lid

Bloom the spices in a little olive oil on medium, enough to coat the bottom of the Dutch oven. Add the onion and garlic on medium and cook until transparent. Remove onion spice mixture and place in a bowl. Coat the pork in a little flour and sprinkle some of all of the seasoning on it, not what you bloomed just a little more from the bottles. Brown in the Dutch. Remove the pork and deglaze the pan with a little stock. Scrape it real good to get all the flavor. Add onion and meat back to the DO. Add the 2 tubs of Chile. Allow to simmer for 30 minutes. Add the stock and broth and bay leaf and bring to a boil. Reduce to a low simmer and allow to simmer for 3 hours. Add the potatoes whole. I find it keeps the stew from getting too thick and makes the left overs way better. Cut them when they are in your bowl. Cook until potatoes are tender then serve with FRESH tortillas, a little sour cream, avocado and lime if you like.
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