Yucatan Pork Stew With Ancho Chiles Recipe

Name: Yucatan Pork Stew With Ancho Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces; Salt and freshly ground pepper; 2 large white onions, cut into 1/2-inch pieces; 8 garlic cloves, smashed; 1 pound carrots, cut crosswise into 2-inch lengths; 3 ancho chiles, seeded and cut into very thin strips with scissors; 3 bay leaves; Pinch of ground cloves; 1/4 cup fresh lime juice; 6 cups chicken stock; 6 plum tomatoes, quartered lengthwise; 2 tablespoons chopped cilantro; Steamed white rice and sliced jalapenos, for serving

Servings: persons

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

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

2359

kcal

Calories

101

Fat

Carbs

265

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1/4 cup vegetable oil, 4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces, Salt and freshly ground pepper, 2 large white onions, cut into 1/2-inch pieces, and more.

Yes, Yucatan 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!

Yucatan Pork Stew With Ancho Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions