Yucatan Pork Stew with Ancho Chiles and Lime Juice
Recipe from Food & Wine

Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks, and belly. Here she cooks the stew with pleasantly bitter ancho chiles.


Cedric Angeles

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Servings: 8
Prep Time: 3 hrs
Total Time: 3 hrs 40 mins
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Ingredients
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    1/4  cup 
    vegetable oil
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    4 1/2  pounds 
    trimmed boneless pork shoulder, cut into 2-inch pieces
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    Salt and freshly ground pepper
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    2   
    large white onions, cut into 1/2-inch pieces
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    8   
    garlic cloves, smashed
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    1   pound 
    carrots, cut crosswise into 2-inch lengths
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    3   
    ancho chiles, seeded and cut into very thin strips with scissors
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    3   
    bay leaves
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    1   pinch of 
    ground cloves
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    1/4  cup 
    fresh lime juice
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    6   cups 
    chicken stock
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    6   
    plum tomatoes, quartered lengthwise
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    2   tablespoons 
    chopped cilantro
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    Steamed white rice and sliced jalapenos, for serving

Directions
1.
In a very large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.
2.
Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, cloves, lime juice, and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes, nestling them into the liquid. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapenos.
MAKE AHEAD:

1.
The stew can be refrigerated for up to 3 days. Reheat before serving.
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