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Corona Ranch Chili con Carne Colorado



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La Belle Cuisine


Corona Ranch
Chili con Carne Colorado

The El Paso Chile Company's
Texas Border Cookbook: Home
Cooking from Rio Grande Country

By W. Park Kerr with Norma Kerr,
1992, William Morrow & Co.

“Named for an old Kerr family property located in central New Mexico, this is perhaps the purest and simplest form chili can take. Little more than a savory medium-hot stew of cubed pork and puréed red chile pods, it usually shows up
on restaurant menus (especially New Mexico-style menus) along with a fiery
green chile by way of contrast. Eat it from a bowl with warm flour tortillas or
use it as the main ingredient in a batch of Tostados Compuestos.  Order the
cubed meat from the butcher, or if you’re good with a boning knife, turn it
out yourself from a 5-pound pork shoulder roast. Though it’s not traditional
you can stretch the finished chili by adding a 1-pound can of well-drained
black beans. This recipe will then serve six as a main course.”

1/4 pound (about 12 large) dry red chili pods
2 or 3 chiles de arbol
1 1/2 cups water
3 tablespoons olive oil
2 cups finely chopped onion
4 garlic cloves, peeled, minced
2 1/2 pounds pork shoulder meat,
in well-trimmed 3/4-inch cubes
1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 1/2 teaspoons salt
5 cups beef broth or chicken broth

Stem the red chile pods and the chiles de arbol.  Slit them open (kitchen scissors work well here). Shake out as many of the seeds as possible and
rinse the chiles briefly under cold running water. Tear or snip them into
1-inch pieces.
Bring the water to a boil and pour it over the chile pieces in a medium heatproof bowl. Cover the bowl with a pot lid or a plate and let the chile
pieces stand, stirring them once or twice, until the water is cool.
With a slotted spoon, transfer the softened chile pieces to the jar of a
blender or the work bowl of a food processor. Process briefly, scraping
down the sides of the jar. Add some of the soaking water and process
again. Continue adding water, blending, and then scraping down the sides
until the water has been used and the chile purée is smooth. Transfer the
purée to a strainer set over a bowl.  Add 2 tablespoons hot tap water to
the blender and purée briefly to rinse the blades and the inside. Add this
residue to the purée in the strainer. Force the puréed chiles through the
strainer with a stiff rubber spatula, discarding any seeds and tough bits of
peel remaining in the strainer. There should be about 1 1/4 cups purée.
If there is more, use it all. If there is less, soak, simmer and purée addi-
tional chiles. The purée can be stored, well-covered, in the refrigerator
for up to 3 days, or frozen for up to 1 month.
In a Dutch oven or heavy flame-proof casserole over low heat, warm the
olive oil. Add onions and garlic and cook covered, stirring once or twice,
for 10 minutes. Add the cubed pork, chile purée, cumin, oregano, and salt,
and cook, tossing and stirring often, for 5 minutes. Stir in the broth, raise
the heat, and bring to a boil. Lower the heat, partially cover the pan and
cook, stirring occasionally, until the meat is very tender and the dish has
thickened, about 2 hours. Adjust the seasoning. The chili can be prepared
up to 3 days ahead. Cool it completely and refrigerate it, covered. Warm
it over low heat, stirring often, before serving.  Serves 4 or 6.

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