Dinner Favorites · Pork · Slow Cooker / Crockpot

Red Chile Braised Pork

Day one of the six- day heat wave we are currently being suffocated with.

Baby ….. it’s hot out there.

My grand plans for this weekend? Before I get to that, let me tell you, first and foremost, what they don’t include:

…. turning on the wall ovens and baking anything that won’t fit in the counter top oven….

Now ….. onto what they DO  include: breaking out the ice cream maker, slow cooking ribs and chicken on the barbecue (a first for me – usually I do them in the oven first), preparing a few cold salads, consuming copious amounts of ice cold strawberry lemonade, and spending plenty of time floating in the pool under the umbrella.

And daiquiris….. there will be daiquiris…. or maybe mango peach sangria…. hmmmmm…..

IMG_4173

Red Chile Braised Pork – adapted from food and wine

The chiles that I used for this dish are a new experience for me, but considering I had such success with them when I made the Grilled Chicken with Board Sauce last week, I was inspired to use the rest here. I was not disappointed – this sauce had lots of flavor but was not painfully hot/spicy. I turned it into a tamale pie, making a simple cornmeal crust and topping it with green onion, cilantro, cheddar cheese, sour cream and sliced avocado. The posse and I loved it 🙂

10 guajillo chiles, stemmed and seeded
10 garlic cloves
1 canned chipotle in adobo sauce
1 tsp freshly ground black pepper
1/2 teaspoon dried oregano
3 pounds boneless pork shoulder

Using tongs, briefly toast the guajillo chiles over an open flame or in a cast-iron skillet until fragrant, 5 seconds per side. Transfer the guajillos to a blender. Add 2 cups of hot water and let stand for 15 minutes.

Add the garlic, chipotle, black pepper and oregano to the blender and puree. Pour the sauce into a large slow cooker – then add the pork and 3 cups of hot water. Cover and cook on low for 3-4 hours, or until the pork is tender.

Using a slotted spoon, transfer the pork to a bowl and let cool slightly. Transfer the sauce to a pan and boil it until it is reduced to 4 cups, about 20 minutes.

Shred the pork with 2 forks and return it to the slow cooker along with the sauce. Cook on high, uncovered, until the sauce is reduced and just coats the pork, about 30-45 minutes.

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