Last month marked the 3rd anniversary of my dear grandfather's passing. As a tribute to him, I thought I'd share his favorite recipe.
- 2 pounds pork loin or pork roast, cut in 1-inch chunks
- 1/2 medium onion
- 1 clove garlic
- 3 dried ancho chilies
- 2 dried guajillo chilies
- 3 cups water
- 2 tablespoons vegetable oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon chicken bouillon (I use a cube of Knorr-Suiza Caldo de Costilla)
In a 2-quart saucepan, combine the pork meat, onion and garlic. Add enough water to cover the meat and season with salt. Cover saucepan and cook over high heat until water begins to boil. Reduce heat to medium-low and continue to cook until the meat is tender. (About 60 to 90 minutes.)
While the meat is cooking, cook the dried chilies in a medium saucepan with the 3 cups of water until the chilies are soft. Let cool slightly.
Remove the stems and seeds from the chilies. Puree the chilies in a blender with the water they were cooked in until smooth. Season with salt; set aside.
Once the meat is tender. heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Saute the chopped onion and garlic for 1 to 2 minutes.
Add the pork meat and continue to cook for about 5 minutes.
Stir in the chile puree and season with the chicken bouillon. *If the mixture is too thick, add some of the broth that the meat was cooked in, one cup at a time until desired consistency.
Cover the skillet, reduce the heat to low and let simmer for 20 to 30 minutes. Serve with a side of refried beans or add 2 cups of Cooked Beans to the stew. Enjoy!!!