Chile Nuevo Mexico

Ingredients Method
8-12 New Mexico red chiles 1. Roast garlic cloves in their skins in a dry cast-iron skillet over medium heat for about 5 minutes, or until they have burned spots on the skin. Cool for a few minutes, then peel. The garlic softens, gets a little brown, and smells and tastes amazing.
4-6 Guajillo chiles 2. Remove stems, seeds and ribs from chiles. Be sure to remove all the rib material – it is extremely bitter and will severely impact the flavor of your chile if you do add any of it – be diligent! Put these into a medium pot along with one can of tomatoes. Add half of the can of beer and stir to combine. Also put in your roasted garlic cloves, as well as your cumin and oregano. Put over medium high heat.
6-8 garlic cloves 3. Sauté the onion in a little olive oil until softened and translucent. Add to pot with chiles, tomato, and beer. Bring to a boil, then reduce heat to low and allow to simmer for one hour.
1 medium onion, chopped 4. Salt and pepper the cubed meat and brown it over high heat in the skillet in small batches. Add a little olive oil if necessary (especially at first, if there’s not enough left from the onions—until some fat renders from the meat). Remember: the meat needs to be dry to brown, and don’t crowd it or it’ll steam. The idea is to get a nice crusty outer layer that will keep all the juices in each piece as it cooks.
1 tablespoon Mexican oregano 5. Transfer the browned meat to the crockpot (on high) as it’s done, along with the other half of the beer. After the last batch, deglaze the pan with the juice from the second can of tomatoes—all those little crispy peppery meaty bits have lots of flavor—and add the tomatoes to the crockpot.
1 teaspoon ground cumin 6. When the hour of cooking is up for the tomatoes, chiles, and onions on the stove, remove them from the heat. With a stick blender or with a counter top blender, puree the mixture until it is smooth. Add to the crockpot, and stir the mixture well.
2 15-oz. cans diced fire roasted tomatoes 6. Cook for 6-8 hours, or until your meat is tender and falls apart easily.
20-oz. can dark beer
1½-2 lbs. pork shoulder, cut into 1-in. cubes
1 tablespoon olive oil
Salt and pepper to taste

Serving Suggestions

  • Like so many Latin American stews, there are about a million sauces that would go beautifully on top of this - Guacatillo, Avocado Ranch, Chipolte Crema, or Roast Corn and Peach Salsa
  • Serve with some queso (crumbly fresco or salty añejo or sharp cheddar) for an extra creamy finish
  • Fresh veggies - always raw - like onions, cilantro, and jalapenos are a great topping here, as are tortillas (fresh or fried)

Variations

  • Different cuts of meat can absolutely be played with, although ground meat should be avoided
  • There are many different varieties of dried peppers, and a l of them offer new levels of smoky flavors to this pot
  • Because beer is the primary cooking liquid, it's bringing a lot flavor wise - try playing with different brews (or even substituting beer for wine) and seeing if you like the changes