Pork Deshebrada
4 SERVINGS
For the Red Chile Puree:
9 New Mexico red chiles (dried)
2 cups Water
1 cup Onion, in chunks
2 Garlic cloves
Pork shoulder roast, bone-in
1 1/2 cups Onions, thinly sliced
Garlic cloves, finely chopped
2 teaspoons Oregano (dried)
2 teaspoons Ground cumin, preferably from toasted seeds
2 teaspoons Salt
1 quart Chicken stock
To taste Salt and black pepper
Method:
Toast the chiles in a 300°F (149°C) oven for 4 minutes or until they smell toasted. Cool slightly.
Discard stems and seeds. Combine chiles, water, onion, and garlic in a saucepan. Simmer until soft, about 30 minutes.
Remove from heat and cool slightly.
In blender or food processor, blend until smooth. Rub the puree through a fine strainer and discard residue. Set aside
Preheat the oven to 375°F (190°C).
Lay the pork, fat side up, in a braising pan.
Combine 3/4 cup (6 ounces, 170 ml) red chile puree and stock.
Top pork with onion, garlic, oregano, cumin, and salt.
Add chile liquid and bring to a simmer. Cover and braise pork for up to 4 hours or until fork-tender. (You may also cut the meat into smaller pieces to shorten cooking time.)
Cool pork in braising liquid. Transfer to a cutting board, trim fat, and remove bone.
Shred meat by using the tines of 2 forks, one held in each hand. Shred the meat in a downward, pulling motion.
Strain and degrease broth. If holding the meat, use broth to moisten.
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