Guajillo-Spiced Pork and Potatoes



	Guajillo-Spiced Pork and Potatoes
	from "Mexican Everyday", by Rick Bayless - serves 6 to 8
	When Rick Bayless won the "Top Master Chef" title, I was extra-inspired to cook from his books! This recipe has wonderful flavor and is really EASY, and dare I say, CHEAP. It can be a stew or tacos; cooked in a crock pot or braised in the oven. I held back some of the chile's, adding them to the blender sauce gradually, tasting, to be sure the mix would not be too spicy for me. The easy blender sauce is a revelation of bright flavors.
	6 medium (1-1/2 lbs) red-skin boiling or Yukon Gold potatoes, each cut into 6 wedges 1-1/2 to 2 pounds boneless pork shoulder roast, cut into 1-inch cubes 8 medium dried guajillo chiles (or 4 New Mexico chiles), stemmed, seeded and torn into flat pieces 15 ounces canned diced tomatoes 4 cloves garlic, peeled and halved 2 teaspoons dried oregano 2 tablespoons Worcestershire sauce 1/2 cup coarsely chopped cilantro, for garnish 1/2 cup chopped white onion, for garnish
	1	Spread the potatoes over the bottom of a slow-cooker and top with the pork.
	2	Set a medium skillet over medium heat. When it is hot, toast the chile pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning.) Transfer the toasted chiles to a blender jar (see comment above).
	3	To the blender, add the tomatoes with their juice, the garlic, oregano, Worcestershire, a generous 1-1/2 teaspoon salt and 1-1/2 cups water. Blend until as smooth as possible. Strain the mixture through a medium-mesh strainer directly into the slow-cooker (I don't have a medium-mesh strainer, so I didn't bother-just poured it all in), over the meat and potatoes. Stir to mix thoroughly. Set the lid in place and slow-cook on high for 6 hours (the dish can hold on the slow-cooker's "keep warm" function for 4 more hours or so.)
	4	Gently stir the stew - the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems thick to you, stir in a little water. Taste and season with salt if you think the dish needs it.
	5	Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
	6	NO SLOW-COOKER? In a medium-large heavy pot, preferably a Dutch oven, assemble the dish as directed, but layer the pork under the potatoes. Set the lid in place and braise in a 300° oven for 2-1/2 to 3 hours, until the pork is completely tender. Complete the dish as described.
	7	FOR TACOS: Cube the potatoes rather than leaving them in larger wedges. Coarsely shred the cooked pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas.