Peruvian Pork Stew With Chiles, Lime and Apples
- Total Time
- about 1.5 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 3 to 4pounds trimmed boneless pork shoulder, cut into 2-inch pieces
- 2large white onions, chopped
- 4large apples, peeled, cored and roughly chopped
- 3snipped and seeded ancho or other mild dried chiles
- 3bay leaves
- Pinch of ground cloves
- ¼cup fresh lime juice
- 4cups chicken stock
- Steamed rice for serving
- ¼cup chopped cilantro
Nutritional analysis per serving (8 servings)
668 calories; 41 grams fat; 13 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 39 grams protein; 307 milligrams sodium
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.
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. !
If you’re using a regular old soup pot, do you cover it? If you’re using a Dutch oven or a slow-cooker, I assume that both are covered, but I didn’t see anything about whether the pot should be covered or not.
I found this had very little flavor.