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A few weeks ago I stumbled across “Enchantment Stew”. There are dozens of recipes out there for this dish, all of which are various riffs on pork and green chile stew. Apparently its the brand for the State of New Mexico: “Land of Enchantment”, and this being a New Mexican dish.. well… you get the idea behind why its called “Enchantment Stew”.

This is the kind of recipe I look for as the cooler weather of autumn starts rolling it. Something hearty and meaty and spicy. Something that’s going to warm me up after I’m done raking leaves. The foundations of this recipe are pork braised in green chiles and other spices. Variations range pretty far and wide, but pork and green chiles seem to be the common thread that runs through them all.

As I’ve mentioned previously, I grew some pretty uncommon chiles this summer with some unique flavor profiles. I haven’t been able to find too many recipes that showcase the awesome flavors of these chiles, so I’m making my own recipes and sharing them here. A personal take on Enchantment Stew seemed like a good opportunity to experiment in the kitchen.

My chile of choice for this recipe is the Oaxacan chile de agua. I’ve really developed a love for this chile, and I’m trying to come up with as many ways to cook with this gem as I can think of. Its earthy and fruity and has the kind of “slow build” heat I like in spicy food. The kind of build where the first bite tastes like there is zero heat in the dish, but by the last bite your lips are burning and forehead is starting to sweat.

So I highlighted Oaxacan chiles de agua in this recipe. But its unlikely you have these on hand, so serranos might be a good substitute.

I really like pork sirloin as the cut for this recipe, its got just the right amount of fat to render out into the stew. Tenderloin is going to be too lean and won’t impart the porky deliciousness into the broth that you’re going to want. Pork butt is going to go to far to the other end of the spectrum and be too fatty.

PIEHOLE WILLIE’S ENCHANTMENT STEW

Ingredients

  • 2 lbs pork sirloin (cut into 1 inch cubes)
  • 2 tablespoons bacon fat (substitute vegetable oil if necessary)
  • 4 Hatch green chiles (chopped)
  • 4 Oaxacan chiles de agua (chopped, substitute serranos if necessary)
  • 1 large yellow onion (chopped)
  • 2 large tomatoes (peeled and chopped)
  • 1 Idaho potato (3/4 inch dice)
  • 2 cloves of garlic (pressed or minced)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican oregano (dried)
  • 4 cups water
  • Salt & pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons flour

Method

In a skillet over medium high heat brown the pork in the bacon fat on all sides. Remove pork to stock pot or dutch oven. Reduce heat to medium and sautée onion until golden brown. Add garlic and stir continuously for one minute. Pour onions and garlic over pork in stock pot. Add 1 cup of water to skillet, bring to boil, then turn off heat. With a wooden spoon scrape all the brown bits off the bottom of the skillet. Pour this liquid to the stock pot. Add remaining ingredients EXCEPT butter and flour. Simmer uncovered for 2 hours until pork is tender and potatoes are cooked through. In a small pan on medium heat, melt butter. Add flour to butter and continuously stir for two minutes. Add butter/flour mixture to stock pot and continue to simmer stew for 30 more minutes.

Serve it with warm tortillas or a slice of jalapeño cornbread.

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