Sunday, March 19, 2017

Ingredients for 6 servings

½ cup boiling water
1 can (6 oz.) pineapple juice
1 dried ancho chili peppers
1 large onion, chopped
1 tsp. cumin seed
2 cloves garlic, finely chopped
2 cubes Chicken flavored Bouillon
2 cups tamarind nectar
2 Tbsp. butter, divided
3 lbs. boneless pork shoulder, cut into stew cubes


Pour boiling water over ancho chili pepper; let stand covered 10 minutes. Process pepper with water in blender or mini food processor; set aside.

Heat 1 tablespoon butter in deep large skillet and cook ½ of the pork over medium high heat, stirring occasionally, until browned, about 4 minutes. Remove pork from skillet and repeat with remaining Spread and pork; set aside.

Stir onion into same skillet and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in cumin and garlic and cook, stirring occasionally, 1 minute. Stir in ancho puree and cook, stirring occasionally 2 minutes. Stir in tamarind nectar, pineapple juice, Chicken flavor Bouillon Cubes, and pork. Simmer covered, stirring occasionally, 1 hour. Partially remove cover and simmer, stirring occasionally, until pork is tender, about 1 hour. Garnish, if desired, with chopped cilantro.

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