Peruvian Pork Stew with Apples, Chilies & Lime
Peruvian Pork Stew with Apples, Chilies, & Lime
Fall is in the air, a wonderful time of year when organic apples fill the trees and our produce bins. Our apple season is short and sweet: Mid-September through mid-October is prime time to enjoy the best of Minnesota-grown apples. This handpicked international recipe is a delicious way to get more local flavor on your fall menu.
Adapted from New York Times Cooking
Ingredients
- 2 Tablespoons olive oil
- 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
- 2 large white onions, chopped
- 4 large, firm apples, peeled, cored and roughly chopped
- 3 seeded and chopped ancho or other mild dried chilies
- 3 bay leaves
- Pinch of ground cloves
- ¼ cup fresh lime juice
- 4 cups chicken stock
- Steamed rice (for serving)
- ¼ cup chopped cilantro
Instructions
Heat oil in large skillet and brown pork on all sides, working in 2 batches.
Remove pork, then sauté onions and apples in pan with the chilies, bay leaves and cloves, about 10 minutes.
Combine all ingredients in a dutch oven or slow cooker. Simmer on the stovetop at least an hour, or in slow cooker 4-6 hours on high, until meat is very tender.
Remove stew, reduce liquid if desired, and serve over cooked rice with chopped cilantro.