Braised Pork With Pears And Chiles Recipe

Name: Braised Pork With Pears And Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 pork butt or shoulder (about 3 1/2 lbs.), tied as a roast; 3 tablespoons vegetable oil; 1/2 cup dry white wine; 2 tablespoons lemon juice; 1/2 cup chicken broth; 8 to 12 garlic cloves, peeled; 2 dried arbol chiles; 1 large mild dried chile, such as New Mexico; 6 Bosc or Anjou pears

Servings: persons

2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pork butt or shoulder (about 3 1/2 lbs.), tied as a roast
3 tablespoons vegetable oil
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup chicken broth
8 to 12 garlic cloves, peeled
2 dried arbol chiles
1 large mild dried chile, such as New Mexico
6 Bosc or Anjou pears

1
Rub salt and pepper all over pork. Cover and chill overnight.
2
Preheat oven to 350u00b0. Heat a large ovenproof pot over high heat and pour in oil. When hot, add pork. Brown pork on all sides until well browned (about 4 minutes per side), adjusting the heat to keep the pork sizzling but not burning. Transfer pork to a plate or platter.
3
Reduce heat to medium and add wine and lemon juice, scraping up browned bits. Add broth, garlic, and chiles. Return pork to pot and bring liquid to a boil. Cover pork and bake in oven until tender when pierced with a fork, about 2 hours.
4
Quarter, core, and peel pears. Add pears to pot, cover, and bake until pears are cooked through, about 30 minutes. Serve hot, with pan juices.
5
Note: Nutritional analysis is per serving.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 1 pork butt or shoulder (about 3 1/2 lbs.), tied as a roast, 3 tablespoons vegetable oil, and more.

Yes, Braised Pork With Pears And Chiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Pork With Pears And Chiles

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