Howling Coyote Chili

 

Serves 6 to 8

• 6 ounces (about 18) dried red New Mexican chiles, preferably from Chimayo
• 2 ounces (about 6) dried ancho chiles
• 4 cups unsalted beef stock
• ½ medium onion, chopped
• 1 teaspoon dried oregano, preferably mexican
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves
• ½ teaspoon salt
• 3 pounds boneless pork chops, trimmed of fat and cut in ½-inch cubes

1. Preheat the oven to 300F (150C).
2. Remove the stems and seeds from the chiles ; transfer them to a baking sheet.
3. Toast them in the oven for 8 to 10 minutes, watching carefully so as not to burn them ; remove them from the oven, and, when they are cool enough to handle, break each into two or three pieces.
4. In a blender, purée half the pods with 2 cups of the stock ; you should be able to see tiny pieces of chile pulp, but they should be pound in a smooth, thick liquid.
5. Pour the liquid into a Dutch oven or large, heavy saucepan, preferably cast-iron ; repeat with the remaining pods and stock, adding onion, oregano, cumin, Worcestershire sauce, garlic, and salt to the batch as well ; pour this liquid into the pan, and stir.
6. Add the meat cubes, and bring the chili to a boil ; reduce the heat until the chili just barely simmers.
7. Cover the chili and cook for 3 hours, stirring occasionally during the last 1½ hours ; uncovered the pan, and continue simmering for another 30 minutes, stirring frequently.
8. The chili can be eaten immediately but is better if refrigerated overnight and reheated.
9. Serve the chili with a Mexican beer (Bohemia) and fresh flour tortillas (click here for the recipe).

BON APPÉTIT