Peruvian Pork Stew with Potato, Apple and Lime
A hearty tasty-spicy Pork Stew — Wonderful served over either rice, or creamy grits/polenta!
For spicy kick, I use my (already made) Chili Paste (see my Chili Recipe). The original recipe for this Stew called for Poblano Chilis, cut up and seeded. Added at the same time the Potatoes are added.
Ingredients / Prep:
3 lb boneless Pork Shoulder – trimmed, cut into 2-Inch pieces
1 large white Onions, chopped
3 large, firm Apples — Peeled, cored, chopped
Pinch ground Cloves / Pinch Allspice
3 cups Chicken Stock
1/2 cup fresh Apple Cider
1/2 cup Tequila
3 Bay Leaves
3 tbsp. Ancho/Chipotle Chili Paste **
3 or 4 Yukon Gold Potatoes — Chopped
1/4 cup fresh Lime Juice
1/4 cup chopped Cilantro
Instructions / Assembly:
Heat Oil in large skillet — Saute Onion (pinch of spices, cloves/allspice). Remove from pan, set aside. In same skillet, lightly saute Apple chunks (again, pinch of spices). Again, remove from pan, set aside.
In a large Dutch Oven, heat Oil — Brown Pork on all sides, working in 2 or 3 batches.
Add all Pork back to pan, add sauteed Onion back to pan atop Pork pieces. Add Chicken Stock, Tequila, Cider — Heat to simmer. Mix in Chipotle Chili Paste, also Bay Leaves. Cover and cook over very low heat about 2 hours — At 1 hour, add chopped Potato; at 2 hours, add reserved Apple chunks — Cook another 15 minutes.
Serve over cooked Rice or Creamy Polenta — With fresh Lime and chopped Cilantro (and optionally, a bit of Corn).