YUCATAN PORK STEW WITH ANCHO CHILES AND LIME JUICE (for eight)

¼ cup vegetable oil

4-1/2 pounds trimmed boneless pork shoulder, cut into 2 inch pieces

salt and freshly ground black pepper

2 large white onion, cut into ½ inch pieces

8 garlic cloves, smashed

1 pound carrots, cut crosswise into 2 inch lengths

3 ancho chiles, seeded and cut into very thin strips with scissors

3 bay leaves

pinch of ground cloves

¼ cup fresh lime juice

6 cups chicken stock

6 plum tomatoes, quartered lengthwise

2 tablespoons chopped cilantro

Mexican white rice and sliced jalapenos, for serving

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1.In a very large enameled cast iron casserole, heat the vegetable oil until shimmering. Season the pork with salt and 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.

2. 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 for 2 hours. Remove the lid and, if the sauce is too thin, continue simmering, uncovered, until the sauce thickens and the porkis very tender, as much as 1 hour longer. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapenos.

 

 

from Tia Harrison, Food and Wine Magazine, November, 2008