Jaci's Spicy Pork Stew
(courtesy of Jaci Goodman. Serves 8)
- ¼ cup vegetable oil
- 4½ pounds trimmed boneless pork shoulder, cut into 2-inch pieces
- 2 large yellow onions, cut into ½-inch pieces
- 1 pound carrots, cut crosswise into 2-inch lengths
- 3 ancho chiles, seeded and cut into very thin strips with scissors
- ¼ cup fresh lime juice
- 6 cups chicken stock
- 1 28-ounce can Marzano tomatoes
- 8 garlic cloves, smashed
- 1 tablespoon coriander powder
- 1 cinnamon stick
- 3 bay leaves
- Pinch of ground cloves
- 2 tablespoons chopped cilantro
- Salt and freshly ground pepper
- Steamed white rice and sliced jalapeños, for serving
In large enameled cast-iron Dutch oven (we used 5.5-quart Le Creuset), heat vegetable oil until shimmering. Season pork with salt, black pepper, and coriander and add half of it to Dutch oven. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using slotted spoon, transfer pork to plate. Brown remaining pork.
Return all pork to Dutch oven along with any accumulated juices. Stir in onions, garlic, carrots, chiles, bay leaves, cloves, lime juice, cinnamon stick, and chicken stock. Season with salt and pepper and bring to boil. Add tomatoes, nestling them into liquid. Cover and cook over low heat until pork is very tender and carrots are cooked through, about 3 hours. Discard bay leaves and stir in cilantro. Serve with rice and sliced jalapeños.
The stew can be refrigerated for up to three days. Reheat before serving.