Savory and Sweet Pork Stew with Ancho Chiles

Name: Savory and Sweet Pork Stew with Ancho Chiles
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 5 or 6 dried ancho chiles, stemmed and seeded; 2 larges bay leaves; 118 milliliters blanched whole almonds; 946 milliliters chicken stock; 1 cinnamon stick; 12 flour or corn tortillas; 6 servings Queso fresco or Cotija cheese, crumbled; 3 cloves garlic, grated or made into a paste; 1 teaspoons ground cloves; 2 Juice of limes; 2 Tbsps About vegetable or peanut oil, plus more for drizzling; 907 grams pork shoulder, cut into bite-size cubes; 1 Handful raisins; 1 medium red onion, sliced; 6 servings Salt and freshly ground pepper; 118 milliliters unsalted peanuts; 1 Tbsp unsweetened dark cocoa powder; 1 small yellow onion, chopped

You can never have too many main course recipes, so give Savory and Sweet Pork Stew with Ancho Chiles a try. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 691 calories, 38g of protein, and 34g of fat. It is a good option if you're following a gluten free diet. It is perfect for Autumn. If you have onion, cocoa powder, chicken stock, and a few other ingredients on hand, you can make it. To use up the blanched almonds you could follow this main course with the Pinecone Cakes as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator.

Ingredients you will need

Salt And Pepper

Lime Juice

Red Onion

Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.

Ingredients you will need

Stock

Ancho Chili Pepper

Chili Pepper

Equipment you will use

Pot

Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned.

Ingredients you will need

Almonds

Peanuts

Toast

Equipment you will use

Dutch Oven

Transfer the nuts to a food processor. Reserve the pot.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

Pot

Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.)

Ingredients you will need

Salt And Pepper

Yellow Onion

Ancho Chili Pepper

Cocoa Powder

Raisins

Clove

Garlic

Stock

Equipment you will use

Food Processor

Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Dutch Oven

Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. 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).

Ingredients you will need

Salt And Pepper

Cinnamon Stick