(Serves about 6)

Ingredients:

• 2 Anaheim peppers
• 1 red bell pepper
• 4 Roma tomatoes
• 1 onion, outer “paper” skin removed
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon Dave’s Ancho Powder
• ¼ teaspoon Ghost Pepper Flakes
• 2 ½ pounds pork stew meat, cut into small chunks
• 2 tablespoons flour
• 2 tablespoons Extravagonzo Red Chili Culinary Oil, plus a drizzle
• 4 cloves garlic, chopped
• ½ cup tequila
• ½ cup chicken stock, hot
• 3 tablespoons cilantro leaves, chopped, divided use
• 2 teaspoons lime zest
• 2 tablespoons fresh lime juice
• Roasted Potatoes (recipe below)

Instructions:

-Fire-roast the peppers, the tomatoes and the onion by either placing them on a grill and grilling them until the skins are completely charred, or do as I did and place them directly onto the burners of your gas stove, and with a medium flame, allow the flames to char the skins, turning the vegetables every few minutes with tongs, for roughly 10-15 minutes; once vegetables are charred, place them into a big bowl, cover with plastic wrap, and allow them to steam for about 20 minutes; after 20 minutes, pull the skins from all of the vegetables, including the outer, charred layer of the onion, and remove the seeds/membranes and core/stem from peppers, and give everything a rough chop, keeping the peppers and onions separate from the tomatoes; set aside for a moment.

-In a small ramekin, combine the sea salt, cracked black pepper, cumin, smoked paprika and Ghost Pepper Flakes with a fork, and set aside for a moment; this will be your “seasoning mix”.

-Place the pork stew meat chunks into a small bowl, and add about half of the seasoning mix from the ramekin to the pork; add the flour next, and toss all the ingredients well, to coat all the pieces; place a heavy bottom pot (or braising pot) over high heat, and add the 2 tablespoons of Extravagonzo Red Chili Culinary Oil,; once the oil gets hot, add the pork pieces into the oil, and allow the meat to sear and caramelize until golden brown, about 4 minutes per side; once browned, remove the meat from the pot, and set aside for a moment; next, add a drizzle more Extravagonzo Red Chili Culinary Oil,to the pot, and add in the chopped peppers and onions; next, add in the remaining half of the seasoning mix from the ramekin, as well as the garlic, and stir to combine and allow to lightly caramelize for a minute or two; next, deglaze the bottom of the pot by carefully adding in the tequila (keep it away from the flames), and allow it to reduce for about a minute, scraping up the browned bits from the bottom of the pot with your spoon; once slightly reduced, add in the chopped fire-roasted tomatoes, as well as the browned pork pieces with their juice, and add in the hot chicken stock and stir to combine; cover and gently simmer the stew for 1 ½ hours, and after that time, remove the cover/lid, and simmer the stew for an additional ½ hour, to slightly reduce and thicken the liquid; turn off heat.

-To finish the stew, add in 2 tablespoons of the chopped cilantro, the lime zest and lime juice, and stir; serve the stew over the Roasted Potatoes, and garnish with a sprinkle of the remaining 1 tablespoon of the chopped cilantro.

Roasted Potatoes ingredients:

• 8 small, red potatoes, quartered (skin on)
• 2 tablespoons Extravagonzo Red Chili Culinary Oil,
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper
• Pinch smoked paprika

Instructions:

-Preheat the oven to 425 degrees, and line a baking sheet with parchment paper of foil

-Toss the quartered potatoes with the remainder of the ingredients in a large bowl, turn them out onto the baking sheet, and roast for about 40-45 minutes, until golden and tender.