Yucatán Pork Stew with Mexican Rice
 
 
Makes 6 servings
Ingredients
  • 3¼ pounds boneless pork shoulder, cut into 2" pieces
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons avocado oil
  • 2 medium onions, cut into ½" pieces
  • ¾ pound carrots, peeled and cut diagonally into 2" pieces
  • 6 garlic cloves, smashed
  • 2 bay leaves
  • 2 dried ancho chiles, stems and seeds removed and cut into very thin strips using kitchen shears
  • pinch of ground cloves
  • 4½ cups chicken broth
  • 3 tablespoons freshly squeezed lime juice
  • 4 Roma tomatoes, quartered lengthwise
  • 1 fresh jalapeño, cut crosswise into thin rings (remove seeds for a milder stew)
  • 2 tablespoons chopped fresh cilantro
  • Mexican rice (for serving, optional - see notes)
Instructions
  1. Season pork with salt and pepper and toss to coat.
  2. Warm avocado oil in a large pot over medium-high heat. Working in batches, arrange pork in the pot in a single layer and cook, turning occasionally, until browned all over.
  3. Return pork and any accumulated juices to pot. Add onions, carrots, garlic, bay leaves, ancho chiles, cloves, chicken broth and lime juice. Season with salt and pepper and bring to a boil.
  4. Nestle the tomatoes in the stew, cover and reduce heat to medium-low. Simmer for 2½ hours.
  5. Uncover, add jalapeño and simmer for an additional 30 minutes or until meat is fork tender.
  6. Discard bay leaves and stir in the cilantro. Serve with Mexican rice.
Notes
A half batch of Nealy Dozier's Mexican rice yields the perfect amount to serve with the stew.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/yucatan-pork-stew-mexican-rice/