SANTA FE-STYLE CHILE

SANTA FE-STYLE CHILE image

Yield 6 bowls

Number Of Ingredients 9

1 lb. pork tenderloin
1 tbsp. olive oil
1 1/2 lb. chiles (anaheim and poblano are best)
1 medium yellow onion, chopped
1/4 tsp. cayenne
1/4 tsp. paprika
1 tsp ground celery seed
1/2 tsp kosher salt
8 cups chicken broth (try broth from cooking a corned beef in a slow cooker)

Steps:

Wash the peppers and cut off both ends. Cut in half lengthwise, remove seeds and ribs. Place peppers skin side up and flatten and cut crosswise into 2" pieces. Place skin side up underneath broiler in a rimmed baking sheet lined with aluminum foil and broil until skin is charred. Remove and immediately place in a bowl and cover tightly for 15 minutes. Remove from bowl, peel off skin, cut peppers into bite size pieces and set aside. Chop onion into bite size pieces. Meanwhile, cut pork into 3" long pieces and salt and pepper. Heat olive oil in a 6 qt. casserole or heavy saucepan until hot but not smoking. Add pork and brown on all sides, approx. 8 minutes total. Add broth, onions, peppers and spices and simmer covered until pork is fork tender, approx. one hour. Remove pork and shred and return to pot. Add salt and pepper if necessary. Serve hot in bowls as meal entree or as appetizer course.