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Recipes - Savory and Sweet Pork Stew

Recipe Name

Savory and Sweet Pork Stew

Submitted by

Guest

Recipe Description

Saw on the Cooking Channel

Quantity	0	Quantity Unit	servings	Servings
Prep Time (minutes)	20	Cook Time (minutes)	100	Ready In (minutes)	120

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Ingredients
Amt.	Measure	Ingredient



5	peppers	ANCHO
4	cups	chicken broth or stock
1/2	cup, whole	almonds
1/2	cup	peanuts dry-roasted, without salt
1	tablespoon	unsweetened dark cocoa powder
1	tablespoon	cloves, ground
4	cloves	garlic smashed
1	small	Yellow onion, chopped
1	small box (1.5 oz)	raisins, seedless
2	pounds	Pork Shoulder Cubed
2	tablespoons	oil, vegetable
2	leaves	bay leaf - whole (Not Crumbled)
1	teaspoon	cinnamon sticks (1 whole stick)

Steps

Sequence	Step

1	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.
2	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.)
3	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).

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