YUCATAN PORK STEW WITH ANCHO CHILES
Steps:
- 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. 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 jalapeños. Make Ahead The stew can be refrigerated for up to 3 days. Reheat before serving.
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Kabir Jan
j@hotmail.comThis is one of my favorite recipes. It's easy to make and always delicious.
Ashok Thapa
a-t67@yahoo.comI've made this stew several times now, and it's always a hit. It's a great way to use up leftover pork.
emon khan
k-e@aol.comThis stew is the perfect comfort food for a cold winter day. It's hearty and flavorful, and it always warms me up.
Clarence Austin
ca3@hotmail.comI'm not a big fan of pork, but I really enjoyed this stew. The meat was so tender and flavorful.
Gibbs Sterry
gibbs.s@hotmail.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Faisal Ail
faisal-ail49@hotmail.frI made this stew in my slow cooker and it came out perfectly. The meat was so tender and the sauce was rich and flavorful.
Nomad indian
indian@yahoo.comI loved the combination of spices in this stew. It was the perfect balance of sweet and savory.
Md nirob Hosen
mdn@yahoo.comThis stew was easy to make and so flavorful. I will definitely be making it again.
Tuhin Md
tuhin21@hotmail.comI was a bit hesitant to try this recipe because I'm not a big fan of spicy food, but I'm so glad I did! The ancho chiles added just the right amount of heat, and the flavor was amazing.
Silent J
silent_j71@yahoo.comThis recipe is a keeper! I've made it twice now, and it's always a crowd-pleaser.
Zayden Luna
z-l@yahoo.comI made this stew last night and it was delicious! The only change I made was to use chicken instead of pork, and it turned out great.
Christopher Garcia
c.g@gmail.comThis Yucatan pork stew was a hit! The flavors were incredible, and the meat was fall-apart tender. I served it with rice and beans, and it was the perfect comfort food for a cold night.