It was no surprise at all that the first recipe of 2014 on REMCooks.com was a chile recipe. This pork dish from New Mexico seemed fairly straightforward and delicious, and I thought it would be nice to tweak it just a little and use pork stock and cook the pork sous-vide. Pork shoulder is cooked in a sauce of dried chiles and spices. The first time I made the mistake of cooking it along with a smoked ham hock in the same sous-vide water bath, which imparted an unpleasant bitter aftertaste to the dish. I made it again and then it turned out delicious. Thanks, Richard!
There are two advantages to preparing this sous-vide. The first is that you can prepare it on a rainy Sunday afternoon, stick it in the sous-vide cooker and then forget about it until dinner time on Tuesday. Then you only need to open the bag and serve. The second is that the pork will be more tender and juicy than you can imagine. After 48 hours at 57ºC/135ºF the pork is thoroughly pasteurized and absolutely safe to eat, even though it looks pink.
If you don’t have sous-vide equipment, you can also prepare this on the stove top or in the oven.
300 grams (.66 lb) pork shoulder, cubed
3 Tbsp pork fat (the white layer that will end up on top when you make pork stock)
1 onion, chopped
1 garlic clove, minced
250 ml (1 cup) homemade pork stock
1/2 tsp ground coriander
1/2 tsp dried oregano
1/8 tsp ground cinnamon
1/8 tsp ground cumin
1 New Mexico mild Sandia chile
1 New Mexico hot Sandia chile
1 Pasilla Negro chile
1 Guajillo chile
1 tsp honey
2 tsp red wine vinegar
3/4 tsp salt
Stem and seed the chiles. The weight of chiles after seeding and stemming should be about 18 grams or .6 oz. The official way is to toast them in a skillet, but I prefer to do this in the oven for 5 minutes or so at 150ºC/300ºF.