Recipe courtesy of Rachael Ray
Episode: Bowled Over
Pork and Ancho Stew
3 hr 50 min
50 min
6 servings
3 hr 50 min
50 min
6 servings


  • 4 dried ancho chiles, seeded and stemmed
  • 4 cups chicken stock 
  • 3 to 3 1/2 pounds pork shoulder, cut into 2-inch chunks for stewing 
  • Salt and pepper 
  • 2 to 3 tablespoons olive or vegetable oil 
  • 6 to 8 cloves garlic, smashed from skins 
  • 3 to 4 medium carrots, chopped 
  • 2 large fresh bay leaves or dried pimento leaves 
  • 2 onions, chopped 
  • 1 jalapeno pepper, chopped 
  • 1 teaspoon ground cumin
  • Pinch ground cloves 
  • Small piece cinnamon stick 
  • 2 limes, juiced 
  • One 28- to 32-ounce can plum tomatoes 
  • Handful fresh cilantro leaves, chopped 
  • Serving suggestions: white rice and sliced fresh or pickled jalapeno peppers 


Add the anchos to a medium pot with the chicken stock, and bring to a simmer. Heat until the chiles are softened, about 15 minutes.

Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary. Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes.

Puree the anchos and stock together. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit). Stir in the cilantro and return the pork to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Cool completely and store in the refrigerator for a make-ahead meal.

Reheat over medium heat. Serve with rice and jalapenos.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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