This takes about 1½ hours to cook on the stove top or 4 - 6 hours in a slow cooker.
Serves 8 - 10
- 2 Tbsp oil (grapeseed, canola, or virgin olive oil)
- 3-4 lbs/1.4-1.8kg trimmed boneless pork shoulder, cut into 2-inch cubes
- 2 large white onions, chopped
- 4 large apples, peeled, cored, and roughly chopped
- 3 dried ancho or mulato chilies, stems & seeds removed, roughly chopped
- 3 bay leaves
- Pinch of ground cloves
- ¼ cup fresh lime juice
- 4 cups chicken stock
- Steamed rice for serving
¼ cup chopped cilantro and lime wedges, for garnish
Heat the oil in a skillet over medium-high heat and brown the pork on all sides; do this in batches to avoid crowding the pan. Meanwhile, sauté the onions and apples in a pan with the chilies, bay leaves, and cloves until the onions are tender, about 10 minutes.
Combine all the ingredients including the lime and chicken stock in a soup pot, Dutch oven, or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. If you’re using a slow cooker, turn it to high and walk away for 4 or 6 hours.
Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasonings, then lower the heat (this will keep well for at least an hour before serving). Remove the meat to a platter, then reduce the broth as necessary to thicken. Place the rice in wide serving bowls or spread on a platter. Place pork over rice and spoon thickened stewing broth over pork. Garnish with cilantro and lime wedges.
by Mark Bittman, Published: January 5, 2012