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[personal profile] superdaintykate
The recipe is originally from the LA Times, but I plan to make it in the Crockpot and need to blog about it because HOLY SHIT it was good.

Adapted from "Heart of the Aritchoke and Other Kitchen Journeys" by David Tanis.
4 to 6 servings.

6 oz dried NM chiles
2 T lard or veg oil
1 lg onion, diced fine
salt and pepper
6 garlic cloves, roughly chopped
1 t coriander seeds, toasted and ground
1 t cumin seeds, ditto
1 bay leaf
3 lbs boneless pork shoulder, left whole or cut into chunks
prepared hominy

Rinse and dry the chiles, then toast them in a dry cast-iron skillet over medium heat until they puff a bit and become fragrant (2 - 3 minutes). Cut them lengthwise in half and remove the stems and seeds.

Put the chiles in a small pot of water and bring to a boil. Simmer until softened, about 5 minutes, then set aside in the liquid to cool. Puree the chiles with a cup of their liquid in a blender until smooth.

Heat the fat in a large skillet over medium heat. Add the onion, season with 1/4 t salt and 1/8 t pepper, and and cook for about 5 minutes. There should be no color and no browning. Add the garlic, coriander, cumin and bay leaf, then add the chile puree and 1/4 t salt and simmer for 5 minutes. Cool the mixture (you can do this ahead of time).

Preheat the oven to 350. Put the pork in a low roasting pan and season generously with salt and pepper. Pour the chile over and mix to coat, and then cover tightly.

Bake until the meat is falling apart, about 1 1/2 to 2 hours. Serve with a big spoonful of hot hominy.

Amazing. I did half a batch and it turned out great. Instead of toasting the chiles in a pan I did them in a broiler so OF COURSE they got away from me and burned a little, but they were fine. I need to get a fine-mesh strainer for the puree, since there is always little flecks of unsoftened chile skin left over, but we didn't let them stop us. I also neglected to get coriander seeds so J ran out and got me powdered coriander and it was just fine. I also used whole cumin and doubt I toasted it and that was fine too.

So good. Tastes like fall.
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superdaintykate

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