It has been cold here. Seriously. (Stop snickering, you Yankees, you. And when it’s cold out, the first things I crave are #1) soup and #2) good New Mexican food. When you’re a mom of three small children, you learn to streamline, and I was as pleased as could be that it dawned on me to scratch both of those itches last week with one delicious recipe.
1 Tbsp. olive oil
Salt and pepper
2 Tbsp. butter
2 Tbsp. flour
2 cloves garlic, peeled and pressed
3 cups chicken stock
3 ½ cups red chile puree (frozen or made from dried chile pods)
Salt, to taste
Pat steaks dry with paper towels and season both sides generously with salt and pepper. Heat olive oil over medium-high heat in a heavy Dutch oven. Add steaks to hot oil in batches (it is important not to overcrowd the pan during this step), and brown generously on both sides, about 3 minutes per side. Remove steaks to a plate.
Lower heat under same Dutch oven to medium and add butter, swirling to melt. Add flour and pressed garlic and stir constantly until flour smells toasty and garlic is fragrant, about 2 minutes. Gradually add chicken stock to the flour mixture, whisking vigorously to prevent lumps from forming. Stir in red chile puree and oregano, and bring sauce to a boil. Adjust heat to low and simmer for 5 minutes to combine flavors. Check for seasoning, and add salt as desired.
Return steaks to the sauce, cover and remove from the heat. Allow mixture to cool at room temperature for about 1 hour before placing in the refrigerator to marinade for at least 8 hours.
Remove Dutch oven from the refrigerator and bring to room temperature. Uncover and heat over medium-high heat until sauce comes to a boil. Cover and place in a 350 degree oven for about 90 minutes, or until pork is tender. Remove pork from pot, and cut into large chunks, discarding bones. Return pork to pot and simmer until sauce reduces and pork is very tender, about 30 minutes more. Serve with hot tortillas or garlic bread and Avocado Salad with Spicy Vinaigrette (recipe follows).