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June 13, 2005
New Mexico Pork Chile with Corn Risotto
I love cooking Southwest dishes and man, did this turn out well! Twice cooked pork (simmered in water for 2 hours), then cut up and fried. Defat the cooking liquid, add it to the now crispy pork. Make a corn meal slurry to thicken the stew along with some roasted pureéd New Mexico chiles, garlic and oregano and simmer for a few more hours. A great change from traditional chile with beans, hearty and filling.
The corn risotto is a take-off on the classic rice dish. Sweat a chopped onion in butter, add fresh cut corn, a finely diced jalapeño or serrano and toss. Add some cream and simmer a bit more to reduce the cream. Top with grated cheese (Jack, Fontina or whatever you have around) and pop under the broiler for a few minutes until the cheese is browned and bubbly. If you want to present it like I did, let it cool to room temperature.
To assemble, scoop chile into your bowl, cut a wedge of the risotto and place it in the middle of the bowl and back under the broiler or into a hot oven until it's bubbly again.
Serve with warm tortillas.
Posted by The Pragmatic Chef at June 13, 2005 6:01 AM
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