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Pork Braised with Chiles

5-dried ancho chiles
3-garlic cloves, crushed and peeled
1-tsp cumin seeds, toasted and ground
2 1/2-lbs pork shoulder cut into 1 1/2"x3" pieces
1-medium onion, chopped
1/2-tsp freshly ground black pepper
Pinch of ground cloves
1 1/2-tsp salt
6-8 garlic cloves, peeled
2-sprigs fresh oregano, or 1-tsp dried
2-sprigs fresh thyme, or 1-tsp dried
1-stick cinnamon
2-tbsp cider vinegar

Put chiles in a medium bowl, cover with boiling water
Soak 30 minutes until pliable
Drain chiles
Remove and discard stems and seeds
Put chiles, garlic, cumin and 1-cup water into blender and purée
Pre-heat oven to 350°F and position rack in the lower third of oven
Heat a large Dutch oven or ovenproof casserole dish over medium heat with 1-2-tbsps of vegetable oil
Add pork in batches if necessary and brown on all sides, about 10 minutes
Add onion to brown as well
Add chile purée and rest of ingredients with 1/2-cup of water
Stir to distribute
Cover with a tight lid and place in oven for 1 1/2 -2 hours or until meat is coming away when poked with a fork
Serve with white rice to soak up all the juices