90 minutes
A hearty Peruvian-inspired stew featuring tender pork shoulder, chiles, lime juice, and apples, served over steamed rice with fresh cilantro.
tablespoons
Pork Shoulder, trimmed and cut into 2-inch chunks
0 lb
White Onion, chopped
each
Apple, seeded and chopped
each
Ancho Chiles, seeded
each
each
Ground Cloves
pinches
cups
cups
Cilantro, chopped
cups
1. Sear the Pork
Heat up 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the trimmed and cut pork shoulder chunks in batches, until each piece has a golden crust.
2. Cook Onions, Apples, and Spices
In the same pan, add chopped white onions and apples, along with the seeded ancho chiles, bay leaves, and a pinch of ground cloves. Cook for about 10 minutes, stirring occasionally, until onions are soft.
3. Combine Pork and Simmer
Return the pork to the pan, mixing it with the sautéed onion and apple mixture. Pour in the fresh lime juice and chicken stock. Bring to a gentle boil, then reduce heat and simmer for at least an hour until pork is tender and the liquid has thickened.
4. Final Seasoning and Serve
Taste and adjust the seasoning as desired. Add 1/4 cup of chopped cilantro, stirring through. Serve hot over steamed rice.
Comments (0)