Savory and Sweet Pork Stew with Ancho Chiles Recipe

Name: Savory and Sweet Pork Stew with Ancho Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion, sliced; Juice of 2 limes; Salt and freshly ground pepper; 5 or 6 dried ancho chiles, stemmed and seeded; 4 cups chicken stock; 1/2 cup blanched whole almonds; 1/2 cup unsalted peanuts; 1 tablespoon unsweetened dark cocoa powder; 1/2 teaspoon ground cloves; 3 to 4 cloves garlic, grated or made into a paste; 1 small yellow onion, chopped; Handful of raisins; 2 pounds pork shoulder, cut into bite-size cubes; About 2 tablespoons vegetable or peanut oil, plus more for drizzling; 2 large bay leaves; 1 cinnamon stick; 12 flour or corn tortillas; Queso fresco or Cotija cheese, crumbled

Servings: persons

1 medium red onion, sliced
Juice of 2 limes
Salt and freshly ground pepper
5 or 6 dried ancho chiles, stemmed and seeded
4 cups chicken stock
1/2 cup blanched whole almonds
1/2 cup unsalted peanuts
1 tablespoon unsweetened dark cocoa powder
1/2 teaspoon ground cloves
3 to 4 cloves garlic, grated or made into a paste
1 small yellow onion, chopped
Handful of raisins
2 pounds pork shoulder, cut into bite-size cubes
About 2 tablespoons vegetable or peanut oil, plus more for drizzling
2 large bay leaves
1 cinnamon stick
12 flour or corn tortillas
Queso fresco or Cotija cheese, crumbled

1
Separate the red onions into rings and place in a small plastic container.
2
Dress with the lime juice and season with salt and pepper.
3
Cover and store in the refrigerator.
4
Place the ancho chiles in a pot and cover with the chicken stock.
5
Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
6
Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned.
7
Transfer the nuts to a food processor.
8
Reserve the pot.
9
Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins.
10
Season with salt and pepper.
11
Puree until smooth.
12
(You may need to do this in two batches.)
13
Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat.
14
Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed.
15
Return all the pork to the pot and pour the ancho sauce over it.
16
Bring the mixture to a boil and add the bay leaves and cinnamon stick.
17
Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
18
Warm or char the tortillas.
19
Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
20
Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator.
21
Reheat over medium heat.

1605

kcal

Calories

Fat

114

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 medium red onion, sliced, Juice of 2 limes, Salt and freshly ground pepper, 5 or 6 dried ancho chiles, stemmed and seeded, and more.

Yes, Savory and Sweet Pork Stew with Ancho 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.

That's it — enjoy your meal!

Savory and Sweet Pork Stew with Ancho Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions