Peruvian Pork Stew With Chiles, Lime and Apples
Updated September 12, 2017
Yunhee Kim for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Megan Hedgpeth.
- Total Time
- about 1.5 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 snipped and seeded ancho or other mild dried chiles
3 bay leaves
Pinch of ground cloves
¼ cup fresh lime juice
4 cups chicken stock
Steamed rice for serving
¼ cup chopped cilantro
Nutritional analysis per serving (8 servings)
34 grams carbs; 144 milligrams cholesterol; 668 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 13 grams saturated fat; 41 grams fat; 5 grams fiber; 307 milligrams sodium; 39 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
- Step 2
Combine all the ingredients in a saucepan, 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.)
- Step 3
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 seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.
Private Notes
Comments
I followed the directions and used the ingredients called for — delicious, certainly not bland.
I used dried guajillo chiles and Honeysuckle apples and made a few changes:
1. Browned the pork in a 7-quart Dutch oven;
2. Removed pork and sautéed onions, etc., in the same pan, adding salt & pepper.
3. Deglazed pan with Sherry, added the broth & lime juice, and returned pork to finish cooking.
You could add other veggies, too — mushrooms, carrots, potatoes, parsnips, etc., all good!
Have made several times-always makes people happy. Have subbed a ginger beer or ginger apple cider for 1/2 the stock on occasion.
It's a nice base for a recipe, but the spices need adjusting. I feel that I should have stewed it with cilantro and added more lime juice than suggested in the recipe; plus, it needs to be spiced up with something other than mild dry chilies.
More chiles. I cleared out old ones from the pantry - a couple guajillo, New Mexicos, anchos, 2 chipotle. Provided a level of heat that's great for adults, perhaps not the toddler. More lime juice at the end + generous heaps of cilantro help with brightness. Also: I didn't peel the apples. Because I never peel apples before cooking them. I'm not cooking for a Michelin reviewer. The texture is fine, the fiber is good for you and the time saved is considerable.
I read through all comments so added 5 dried arbor dried chilis. Added spices as suggested by other home cooks. I used a pork tenderloin tip roast and it was inedible after making per recipe. .
Used 2.5# pork chops incl. 3 w/ bones and 1# smoked loin. Cubed & browned meat well in a separate skillet, placed in bottom of Instant Pot, added heaping tsps of dried Hatch & ancho chile (no dried whole chiles), 2 chipotles and the rest. Only added 1C low-sodium beef stock and ~1C total of white wine & water. Should have added maybe 1/2 tsp salt; recipe doesn't call for any, had to add later. Cooked at high pressure for 20 min., natural release, then reduced liquid a bit & served over rice. !