There are three major trends in the world of food right now. Spicy heat, Latin flavors, and citrus. We challenged our chefs to come up with something authentic that spoke to all three. The jalapeños spice the dish up. The dish uses poblano and ancho chilis, both of which are used in Latin cuisines, and finally we finish off with a cooling lime infused broth.
- 1/4 cup vegetable oil
- 4 1/2 pounds trimmed pork shoulder (Bone-in), cut into 2-inch pieces and save bone
- 2 large white onions, medium dice
- 8 garlic cloves, smashed
- 1 pound carrots cut crosswise into 2-inch lengths
- 3 Fire roasted Pablano pepper cleaned, medium dice
- 2 Ancho chiles, seeded and cut into very thin strips with scissors
- 1 bay leave
- 1/2 cup fresh lime juice
- 6 cups chicken stock
- 6 plum tomatoes, quartered lengthwise
- 2 tablespoons chopped cilantro
- Salt and Pepper
- Spanish rice, pickled jalapeños and carrots, lime wedge, and fresh corn tortilla for serving
In a very large enameled cast-iron casserole, heat the vegetable oil. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork and bone.
Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, lime juice and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3-4 hours. Discard the bay leaves, bone and stir in the cilantro. Serve with rice and pickled jalapeños and carrots, lime wedge, and fresh corn tortilla.