Pork And Ancho Stew
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
42
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
4 cups
Chicken Stock1
Salt3 tbsps
Olive8 cloves
Garlic (smashed from skins)2 large
Bay Leaves (fresh)1 tsp
Ground Cumin1 pinch
Ground ClovesDirections:
1
Add the anchos to a medium pot with the chicken stock, and bring to a simmer
2
Heat until the chiles are softened, about 15 minutes
3
Pat the meat dry and sprinkle with salt and pepper
4
Heat a large Dutch oven with the oil over medium-high heat
5
Brown the meat in batches and remove to a plate
6
Add more oil, as necessary
7
Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper
8
Cook partially covered for a few minutes
9
Puree the anchos and stock together
10
Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit)
11
Stir in the cilantro and return the pork to the Dutch oven
12
Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally
13
Remove the cinnamon stick and bay leaf
14
Cool completely and store in the refrigerator for a make-ahead meal
15
Reheat over medium heat
16
Serve with rice and jalapenos