Name: Peruvian Pork Stew with Chilies, Lime and Apples
Ingredients: 2 tbsp. olive oil; 4-pounds boneless pork shoulder, trimmed and cut into 2-inch pieces; 2 large white onions, chopped; 4 large apples, peeled, cored and roughly chopped; 3 ancho or other mild dried chilies, snipped and seeded; 3 bay leaves; Pinch of ground cloves; ¼ cup fresh lime juice; 4 cups chicken broth; Steamed rice, for serving; ¼ cup cilantro, chopped

Peruvian Pork Stew with Chilies, Lime and Apples

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Ingredients

2 tbsp. olive oil
4-pounds boneless pork shoulder, trimmed and cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 ancho or other mild dried chilies, snipped and seeded
3 bay leaves
Pinch of ground cloves
¼ cup fresh lime juice
4 cups chicken broth
Steamed rice, for serving
¼ cup cilantro, chopped

Instructions

In a large skillet, heat the olive oil and brown the pork on all sides; this may have to be done in batches for the most efficient browning.
Meanwhile, in a separate skillet, sauté the onions and apples with the chilies, bay leaves and cloves until the onions are tender, about 10 minutes.
Combine all the ingredients with the saucepan containing the pork.
Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously.
Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour or more.
Taste and adjust the seasoning and lower the heat as this will keep well for at least an hour before serving.
Serve over steamed rice, garnished with cilantro.

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