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Ancho-Braised Pork

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 30 min
  • 310 min
  • $
Gatheredtable
adapted from Gather

Ingredients

  • 3 dried ancho chiles, seeded
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 (4-5 pound) bone-in pork shoulder
  • 1 3/4 teaspoon sea salt, divided
  • 3 tablespoons brown sugar
  • 2 tablespoons canned chipotle peppers in adobo
  • 2 tablespoons tomato paste
  • 3 whole cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsweetened cocoa powder
  • 1 whole cinnamon stick

Directions

Prep: 1. Boil 3 cups of water (to soak chiles in) 2. Seed and remove stems from chiles. 3. Chop: onions and garlic. 4. Preheat oven to 350. Make: 1. Sprinkle meat with 3/4 tablespoon salt and let stand at room temperature while making puree. 2. Soak anchos in 3 cups boiling water to soften, about 15 minutes. Transfer chiles to a blender with a slotted spoon with 1/2 cup chile soaking liquid (reserving remainder). 3. Blend chiles with onion, garlic, brown sugar, chipotles, tomato paste, cloves, and remaining teaspoon salt. Puree until very smooth. 4. Heat oil in a large Dutch oven over medium heat. 5. Add puree and cook, stirring, until it turns a rich brick color, about 8 minutes. Stir in remaining soaking liquid and cocoa. 6. Add pork and cinnamon and bring to a simmer. Cover and braise in oven, basting occasionally, until very tender, 4-6 hours. 7. Skim fat from sauce. If sauce is thin, transfer meat to a bowl and loosely cover. Simmer sauce until thickened. 8. Ease meat from bones with a fork, pour sauce over and serve!

Notes

This is a perfect dish for a long, slow Sunday of cooking.

Goes great with these recipes

Cabbage and Lime Salad with Roasted Peanuts
Spiced Sweet Potato Wedges
Roasted Chili Rice Pilaf
Roasted Red Pepper and Arugula Salad
Avocado and Grapefruit Salad
Steamed Artichokes
Spinach and Apple Salad

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