PERUVIAN PORK STEW

PERUVIAN PORK STEW image

Categories Pork

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
2 cloves garlic, minced
4 large apples, peeled, cored and roughly chopped
3 poblano chilies, in large dice
3 bay leaves
Pinch of ground cloves
¼ cup fresh lime juice
4 cups chicken stock
¼ cup chopped cilantro

Steps:

Heat the olive oil in a dutch oven and brown the pork well. Remove to bowl, then add the onions, chilies, bay leaves and cloves, and cook until the onions are tender, about 10 minutes. Add garlic and apples for last few minutes. Add chicken stock, lime juice and reserved pork, with juices, and bring to a boil. Transfer to 250 oven and cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Serve with Quinoa Casserole or over steamed rice, garnished with cilantro.