Recipe courtesy of Rachael Ray

Pork and Ancho Stew

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  • Level: Easy
  • Total: 3 hr 50 min
  • Active: 50 min
  • Yield: 6 servings
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Ingredients

Directions

  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.
  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, jalapenos, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes.
  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.
  4. Reheat over medium heat. Serve with rice and jalapenos.