Yucatan Pork Stew

• 2 Tablespoons Olive Oil
• 1 pound Pork Roast (preferably Pork Shoulder) Cut Into 2" Pieces
• 2 dashes Salt
• 2 dashes Ground Black Pepper
• 1-1/2 whole Large Ancho Chiles
• 1 whole Yellow Onion, Diced
• 2 whole Jalapenos Sliced Into Medallions (optional, Only Add Them If You Want A Spicy Kick)
• 3 cups Chicken Broth
• 1 teaspoon (heaping) Bottled Garlic Or Crushed Garlic Cloves
• 1-1/2 cup Carrots, Chopped
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 2 leaves Bay Leaves
• 1/4 cups Diced Cilantro
• 1 pinch Ground Cloves
• 2 Tablespoons Fresh Squeezed Lime Juice

1. Start by warming the olive oil in a large skillet until it's rippling. Add the pieces of pork roast to the pan and dash with salt and pepper. Cook over moderately high heat stirring constantly allowing pork to brown on all sides (for approximately 10 minutes).
2. Meanwhile, slice the tops off the ancho chiles and remove the seeds. Using kitchen sheers, cut them vertically into small strips.
3. In a large crock pot add the onions, jalapenos, broth, garlic, chopped carrots, ancho chile strips, whole can of diced tomatoes, bay leaves, cilantro, and ground cloves.
4. Next transfer the pork using a slotted spoon into the crock pot. Cook on high (for a slow cooker) for about 3 hours or until pork is tender. Remove bay leaves before serving.
5. Serve over steamed rice (preferably brown rice, it adds a wonderful nuttiness). Season with additional salt and pepper then garnish it with lime juice and additional cilantro.

olive oil, salt, black pepper, chiles, yellow onion, medallions, chicken broth, garlic, carrots, tomatoes, bay leaves, ubc, ground cloves, fresh squeezed lime juice

Taken from tastykitchen.com/recipes/soups/yucatan-pork-stew/ (may not work)