Ancho Chile Pork Stew


1 1/2 pounds Boneless stewing pork or pork shoulder, cut into 1-inch cubes
Salt and freshly ground black pepper
3 cups Water
2 Dried ancho chiles, stemmed, seeded, and torn into pieces
1 Dried chipotle chile, stemmed, seeded, and torn into pieces
1/2 cup Raisins
2 tablespoons Olive oil
2 Carrots, finely chopped
1 Onion, finely chopped
1 Rib celery, finely chopped
1 clove Garlic, minced
1 tablespoon Tomato paste
2 cups Chicken stock
2 Large limes cut into wedges, for garnish
1/4 cup Finely chopped cilantro, for garnish


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