Ingredients
1 whole pork tenderloin, diced. May use pork shoulder or ground pork.
1/2 tsp black pepper
2 tsp salt
2 T. vegetable oil
1 lg white onion, chopped
3 cloves garlic, minced
1 jalapeno, seeded, small dice
1 red bell pepper, seeded, diced
2 tsp ground cumin
2 tsp ground coriander
1 tsp pasilla molido or ground ancho or NM red chili
2 tsp epazote
1 tsp granulated onion, toasted
1 tsp onion powder
3 T. flour
1 15 oz canned diced tomatoes
4 cups chicken stock
20 oz diced New Mexico green chile
1/2 rind of parmesan wedge
1 guajillo pepper, seeded
Preparation
Toss pork cubes in salt and pepper. Heat oil to hot in sauté pan and brown pork in batches, removing to a bowl.
Add 2 T. bacon fat or oil to the pan and sauté onions and red peppers until soft, about 5 minutes. Add jalapeño and garlic and sauté until fragrant. If needed, add 1-2 T. butter to moisten to make roux. Add dry spices and cook until fragrant. Add flour and mix into a paste, scraping up the fond while cooking. Add chiles and mix thoroughly, breaking up pieces. Stir in tomatoes with juice and mix throroughly. Gradually add 4 cups chicken stock stirring. Bring to a boil, and simmer 15 minutes. If desired, use a stick blender to break up part of the stew and tomatoes. Then add pork and accumulated juices. Bring to a boil and simmer for 2 hours, uncovered until desired thickness in achieved. Add 1 guajillo pepper, seeded, to the stew if desired, and remove when cooking is completed.
Serve with warm flour tortillas, top with queso fresca cheese crumbles, or garnish with avocado wedges drizzled with generous salt, pico de gallo spice and lime juice.
