Pork and Ancho Stew Recipe

Name: Pork and Ancho Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

1
Add the anchos to a medium pot with the chicken stock, and bring to a simmer.
2
Heat until the chiles are softened, about 15 minutes.
3
Pat the meat dry and sprinkle with salt and pepper.
4
Heat a large Dutch oven with the oil over medium-high heat.
5
Brown the meat in batches and remove to a plate.
6
Add more oil, as necessary.
7
Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper.
8
Cook partially covered for a few minutes.
9
Puree the anchos and stock together.
10
Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit).
11
Stir in the cilantro and return the pork to the Dutch oven.
12
Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally.
13
Remove the cinnamon stick and bay leaf.
14
Cool completely and store in the refrigerator for a make-ahead meal.
15
Reheat over medium heat.
16
Serve with rice and jalapenos.

1321

kcal

Calories

Fat

Carbs

106

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 17 ingredients. The key ingredients include: 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, and more.

Yes, Pork and Ancho Stew 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.

Pork and Ancho Stew

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