Best Savory And Sweet Pork Stew With Ancho Chiles Recipes

PORK AND ANCHO STEW

Steps:

• Add the anchos to a medium pot with the chicken stock, and bring to a simmer. Heat until the chiles are softened, about 15 minutes.
• Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary. Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes.
• Puree the anchos and stock together. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit). Stir in the cilantro and return the pork to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Cool completely and store in the refrigerator for a make-ahead meal.
• Reheat over medium heat. Serve with rice and jalapenos.

SAVORY PORK STEW

Steps:

• Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
• In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
• Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.