Yucatan Pork Stew with Ancho Chile

Serves 8


1/4 cup vegetable oil

4 1/2 pounds boneless pork shoulder, cubed

2 onions, chopped

8 cloves garlic, smashed

2 carrots, diced

3 ancho chilies, seeded and sliced

3 bay leaves

1/4 teaspoon ground clove

1/4 cup lime juice

6 cups chicken stock

6 plum tomatoes, quartered

2 tablespoons cilantro, minced

steamed white rice

Method of Preparation:

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 to pan. Cook over moderate heat, turning, until browned all over, about 10 minutes.

2.Stir in onions, garlic, carrots, chilies, 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 1 1/2 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeos.