When ordering a bowl of "chili" in New Mexico, this is what will be served. Cooks here use the chiles from their ristras (strings of red chile) to make this spicy stew.
8 dried red New Mexican chiles
2 pounds pork or beef stew meat, cut in 1 1/2 inch cubes
2 tablespoons vegetable oil
4 cups beef broth
Arrange the chiles on a baking pan and place in a 200 degree F oven for 5 minutes or until they smell like they are roasted. Take care that they do not burn. Remove the stems and seeds. cover the chiles with 2 cups of the beef broth and let sit for 15 minutes until they are softened. Place the chiles and the broth in a blender and puree until smooth.
Brown the meat in the oil and remove from the pan. Add 1 cup of broth to the pan to deglaze it.
Combine all the ingredients in a crockpot or a stock-pot, bring to a boil, reduce the heat, and simmer for 2 hours, or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary.
Serving suggestions: Serve with tostadas, pico de gallo salsa and warmed flour tortillas
Recipe provided by Dave Dewitt and Nancy Gerlach.