Braised Ancho Osso Buco
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
2 lb. pork shanks or legs
5 chubby Siempre Lo Mejor dried ancho chiles
1 quart orange juice
1 cup whole vinegar
3 whole bay leaves
3 whole cloves
3 cloves garlic
zest from 1 orange
4 ounces olive oil
salt and pepper to taste
Saute salted and peppered pork shanks until fully braised. Allow to cool.
In a separate pan, soak garlic, cloves, bay leaves, ancho chiles, and orange zest in vinegar for 20 minutes. Drain vinegar and blend all ingredients until smooth. Return pork shanks to stove and add the chile ancho sauce.Cook covered on medium heat for 30 minutes or until shanks come off the bone. Serve piping hot, garnished with thinly sliced radishes, finely chopped yellow onions, fresh oregano, lime wedges, and corn tostadas.