Braden Family Cookbook
Yucatan Pork Stew With Ancho Chiles and Lime Juice Food and Wine
Serves 8 or (4)1/4 (1/8) cup vegetable oil…..or use nonstick spray 4 1/2 (2 ¼) pounds trimmed boneless pork shoulder, cut into 2-inch pieces Salt and freshly ground pepper 2 (1) large white onions cut into 1/2-inch pieces 10 (5) garlic cloves, smashed 1 (1/2) cup minced carrot 1 (1/2) pound carrots cut crosswise into 2-inch lengths 3 (1 ½) ancho chiles, seeded and cut into very thin strips with scissors 3 (s small) bay leaves Pinch of ground cloves 1/2 (1/4) cup fresh lime juice 6 (3) cups chicken stock (just enough to cover meat) 8 (4) plum tomatoes, quartered lengthwise (or substitute grape tomatoes) 2 (1) tablespoons chopped cilantro Steamed white rice and sliced jalapeños, 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 just enough to cover the bottom of 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 in similar sized batches.
2. Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, minced 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, about 1 to 1 1/2 hours. Uncover and simmer for an additional ½ hour. Add carrots and cook until tender, about 20 – 30 minutes. Skim a little of the oil off of the top and, discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.
The stew can be refrigerated for up to 3 days. Reheat before serving.
My thoughts........it creates a lot of its own juice. After I have cooked the carrots, I take out about 1 cup of the liquid. Thicken what is left with 2 TBSP mochiko mixed with 3 TBSP water. Needs to be at a low boil to thicken.