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Ingredients

• 1/4 cup  vegetable oil
• 4 1/2 pounds  trimmed boneless pork shoulder, cut into 2-inch pieces
•   Salt and freshly ground pepper
• 2   large white onions, cut into 1/2-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
• 1 pinch of  ground cloves
• 1/4 cup  fresh lime juice
• 6 cups  chicken stock
• 6   plum tomatoes, quartered lengthwise
• 2 tablespoons  chopped cilantro
•   Steamed white rice and sliced jalapenos, for serving

Description

Butcher-chef Tia Harrison Finds Making Stew A Versatile Way To Use Cuts Like Pork Shoulder, Shanks, And Belly. Here She Cooks The Stew With Pleasantly Bitter Ancho Chiles.

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