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Yucatán Pork Stew with Ancho Chiles and Lime Juice
FOOD AND WINE16Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup vegetable oil
- 4 1/2 lb. boneless pork shoulder (trimmed, cut into 2-inch pieces)
- salt
- freshly ground pepper
- 2 white onions (large, cut into 1/2-inch pieces)
- 8 garlic cloves (smashed)
- 1 lb. carrots (cut crosswise into 2-inch lengths)
- 3 ancho chiles (seeded and cut into very thin strips with scissors)
- 3 bay leaves
- 1 pinch ground cloves
- 1/4 cup fresh lime juice
- 6 cups chicken stock
- 6 plum tomatoes (quartered lengthwise)
- 2 Tbsp. chopped cilantro
- steamed white rice
- jalapeños
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