Mexican Stew
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.
Ingredients
2 pounds boneless pork shoulder roast, chopped
2 tablespoons olive oil
2 cups chopped white onion
1 cup chopped carrot
1 tablespoon ground cumin
2 teaspoons kosher salt
1/2 teaspoon ground red pepper
1 teaspoon freshly ground black pepper
5 garlic cloves, coarsely chopped
3 (15.5-oz.) cans hominy, drained and rinsed
1 (28-oz.) can crushed tomatoes
4 cups unsalted chicken cooking stock, divided
2 dried ancho chiles
Lime wedges
Sliced radishes
Garnish: fresh cilantro
Preparation
1. Sauté pork in hot oil in a large skillet over medium-high heat 6 minutes. Place pork in a 7-qt. slow cooker. Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork.2. Microwave remaining 2 cups stock in a microwave-safe bowl on HIGH 3 minutes or until boiling. Add dried chiles, and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on LOW 7 to 8 hours or until pork is very tender. Serve with lime wedges and radishes.
From Southern Living, Feb 2015