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Pork and Ancho Stew

Pork and Ancho Stew
Prep Time
50 min
Cook Time
3h 30 min
Yields
6 servings

Serve this stew hot over rice with sliced peppers. 

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ingredients

4
dried ancho chiles, seeded and stemmed
4
cups chicken stock
3
- 3 ½ lb(s) pork shoulder, cut into 2 inch chunks for stewing
Salt and pepper
3
Tbsp olive or vegetable oil
6
- 8 cloves garlic, smashed from skins
3
- 4 medium carrots, chopped
2
large fresh bay leaves or dried pimento leaves
2
onions, chopped
1
jalapeño pepper, chopped
1
tsp ground cumin
1
pinch ground cloves
1
piece cinnamon stick
2
limes, juiced
1
can plum tomatoes (28-32oz)
1
handful fresh cilantro leaves, chopped
Serving suggestions: white rice and sliced fresh or pickled jalapeño peppers
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directions

Step 1

Add the anchos to a medium pot with the chicken stock, and bring to a simmer. Heat until the chiles are softened, about 15 minutes.

Step 2

Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary. Add the garlic, carrots, bay leaves, onions, jalapeños, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes.

Step 3

Puree the anchos and stock together. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit). Stir in the cilantro and return the pork to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Cool completely and store in the refrigerator for a make-ahead meal.

Step 4

Reheat over medium heat. Serve with rice and jalapeños.

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