Recipe courtesy of Rachael Ray
Print
Total:
2 hr
Prep:
20 min
Cook:
1 hr 40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr
Prep:
20 min
Cook:
1 hr 40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 medium red onion, sliced
  • Juice of 2 limes
  • Salt and freshly ground pepper
  • 5 or 6 dried ancho chiles, stemmed and seeded
  • 4 cups chicken stock
  • 1/2 cup blanched whole almonds
  • 1/2 cup unsalted peanuts
  • 1 tablespoon unsweetened dark cocoa powder
  • 1/2 teaspoon ground cloves
  • 3 to 4 cloves garlic, grated or made into a paste
  • 1 small yellow onion, chopped
  • Handful of raisins
  • 2 pounds pork shoulder, cut into bite-size cubes
  • About 2 tablespoons vegetable or peanut oil, plus more for drizzling
  • 2 large bay leaves
  • 1 cinnamon stick
  • 12 flour or corn tortillas
  • Queso fresco or Cotija cheese, crumbled

Directions

Watch how to make this recipe.

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.

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.

Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the 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.)

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

Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.

Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fesenjon Stew

Recipe courtesy of Martin Majehi

Pork Backbone Stew

Recipe courtesy of Poche's Market and Restaurant

Hamaknockers Brunswick Stew

Recipe courtesy of Hamaknockers BBQ

Sam's Beef Stew Omelet

Recipe courtesy of Emeril Lagasse

Pork and Green Pepper Stew

Recipe courtesy of Aida Mollenkamp

Kimchi Jjigae (Kimchi Stew)

Recipe courtesy of Marja Vongerichten

Kimchi Stew with Braised Pork

Recipe courtesy of Urban Belly

High Cotton Brunswick Stew

Recipe courtesy of Virginia Willis

Cardamom-Stewed Chickpea and Tomato Ragout

Recipe courtesy of Cheryl Smith

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here