Peruvian Pork Stew With Chiles, Lime and Apples

Here is what the New York Times said about this recipe:

Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It’s not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you’d like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.

I added frozen butternut squash at the end and served it over Perfect 3-Step Rice.  This stew is delicious and makes your kitchen smell wonderful!

8 servings

11 calculated points

Syrah

Ingredients

• 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 ground cloves
• 1 ⁄4 cup fresh lime juice
• 4 cups chicken stock
• Steamed rice for serving

Directions

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.

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.)

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.