Name: Pork and Ancho Stew
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 6 servings
Ingredients: 4 dried ancho chiles, seeded and stemmed; 4 cups chicken stock; 3 to 3 1/2 pounds pork shoulder, cut into 2-inch chunks for stewing; Salt and pepper; Salt and pepper; 2 to 3 tablespoons olive or vegetable oil; 6 to 8 cloves garlic, smashed from skins; 3 to 4 medium carrots, chopped; 2 large fresh bay leaves or dried pimento leaves; 2 onions, chopped; 1 jalapeno pepper, chopped; 1 teaspoon ground cumin; Pinch ground cloves; Small piece cinnamon stick; 2 limes, juiced; One 28- to 32-ounce can plum tomatoes; Handful fresh cilantro leaves, chopped; Serving suggestions: white rice and sliced fresh or pickled jalapeno peppers

Directions

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.
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.
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.
Reheat over medium heat. Serve with rice and jalapenos.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Pork and Ancho Stew

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