Stewed Pork Shoulder with Cumin, Chipotle, and Ancho Chiles
This hearty one pot dish provides the balanced flavors of heat and unctuous pork with stewed root vegetables. Our entire family loved this one! With a rainy day ahead of me, it was the perfect warming dish to make using some of SKORDO's dried chiles.
Makes 6-8 servings
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 3 pounds boneless pork shoulder, cut into 2 inch pieces
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons SKORDO Mexican Oregano
- 1/3 cup avocado oil
- 3 ounces husked tomatillos, roughly chopped
- 2 dried chipotle chiles
- 8 cloves garlic
- 3 medium carrots
- 1 large onion
- 2 SKORDO Dried Ancho Chiles
- 2 cups chicken stock
- Combine the cumin and coriander in a small skillet, set it over high heat and toast, shaking the pan and tossing every 30 seconds until fragrant, about 2 minutes.
- Season the pork liberally with salt and pepper.
- Heat oil in large pot or dutch oven with a lid over medium-high heat.
- Working in small batches, brown the pork on all sides, about 6-8 minutes per batch. Transfer each batch to a plate and set aside.
- If using dried chiles, cover them with boiling water and set aside.
- In the meantime, combine the toasted spices, tomatillos, oregano, and hydrated chiles to blender, and blend until smooth.
- When all pork is browned, add vegetables and brown slightly, scraping any pork bits from the bottom of the pan.
- Return pork to pot, with blended mixture, stock, and remaining salt, stir well.
- Let it come to a simmer, than reduce heat to low and cook, covered, until pork is very tender but not falling apart. About 2 hours.
- Once cooled + refrigerated, this stew will keep up to five days.
Recipe from Gregory Gourdet's cookbook Everyone's Table