OAXACAN TOASTED CORN STEW WITH CHICKEN AND PORK

Oaxacan Toasted Corn Stew with Chicken and Pork image

Number Of Ingredients 16

Ingredients

4 cups canned chicken broth
4 boneless country-style pork ribs, cut into 1-inch pieces
8 skinless boneless chicken thighs, trimmed of excess fat, and cut into 1-inch pieces
1 large white onion, peeled and quartered
1 teaspoon dried oregano (Mexican variety preferred), crumbled
8 , guajillo chile kimmy, , stemmed and seeded, veins removed
2 large tomatoes, peeled and chopped
4 tomatillos, husks removed and rinsed
6 cloves garlic (medium), peeled
2 whole cloves
6 peppercorns
1 tablespoon vegetable oil
2 large ears yellow corn, kernels cut off
2 , hoja santa leaves, or 2 sprigs epazote
1 teaspoon salt, or to taste
Chopped fresh cilantro

Steps:

1. In a large pot, bring 4 cups chicken broth to a boil. Add the pork pieces. Cover and simmer 30 minutes. Add the chicken, onion, and oregano. Cook until the chicken is very tender, about 25 minutes. Set aside. 2. Boil 2 cups of water in a medium saucepan. In a hot dry skillet, toast the chiles over medium heat, until they are aromatic and the skins blister. Put the chiles in the pan of boiling water, remove the pan from the heat and soak the chiles about 20 minutes to soften. 3. Put the tomatoes into a blender jar and reserve. In a dry skillet, toast tomatillos, garlic, cloves, and peppercorns. Add to the blender jar. Place corn kernels in the same skillet, and toast, stirring constantly, until flecked with brown. Scrape the skillet bottom to incorporate the brown bits, and to prevent burning. Set aside off heat. 4. Lift the onion from the broth and the chiles from the soaking liquid and put into the blender jar with the tomatoes, tomatillos, garlic, cloves, and peppercorns. Blend until smooth. 5. Pour the mixture through a strainer into a bowl, pressing it to extract the purée. Discard seedy pulp. Heat the oil in a medium saucepan over medium heat. Add the blended chile mixture and cook, stirring frequently, until thickened, about 10 minutes. 6. Put the chile mixture in the pan with the pork and chicken. Add the corn and the hoja santa (or epazote) to the pan. Cover and cook, stirring frequently, 10 to 12 minutes to blend flavors. Remove the hoja santa or epazote. Add salt. Serve the stew in shallow bowls, garnished with chopped cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves