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                                                                  This hearty pork stew is a staple dish in New Mexico. Our recipe is based on one served at La Posta de Mesilla in Mesilla. It calls for New Mexico Chile Powder, an earthy, sweet chile powder available at many specialty stores and online at Amazon.com. This recipe first appeared in SAVEUR Issue #140 along with Jane and Michael Stern's story " Hot Stuff."

                                                                  Ingredients
                                                                  • Yes No 5 oz dried new mexico chiles
                                                                  • Yes No 2 tbsp new mexico chile powder
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp cloves, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 3 lb boneless pork shoulder
                                                                  • Yes No kosher salt and freshly ground blackpepper, to taste
                                                                  • Yes No corn tortilla
                                                                  • Heat chiles in a 6-qt. Dutch oven over medium-high heat, and cook, turning once, until toasted, about 5 minutes; transfer to a large bowl, cover with 8 cups boiling water, and let sit for 20 minutes. Drain chiles, reserving 1 1/2 cups soaking liquid, and transfer chiles to a blender along with reserved soaking liquid, chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Puree until smooth and set sauce aside.
                                                                  • Return pot to medium-high heat and add oil; season pork with salt and pepper, and working in batches, add pork to pot and cook until browned on all sides, about 12 minutes. Add sauce and bring to a boil; reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1/2 hours. Serve with warm corn tortillas.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 9
                                                                    Steps:
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                                                                    soak
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                                                                    juice
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                                                                    puree
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