Pork and Ancho Stew

• 4 dried ancho chiles, seeded and stemmed
• 4 cups chicken stock
• 3 to 3 1/2 pounds pork shoulder, cut into 2-inch chunks for stewing
• Salt and pepper
• 2 to 3 tablespoons olive or vegetable oil
• 6 to 8 cloves garlic, smashed from skins
• 3 to 4 medium carrots, chopped
• 2 large fresh bay leaves or dried pimento leaves
• 2 onions, chopped
• 1 jalapeno pepper, chopped
• 1 teaspoon ground cumin
• Pinch ground cloves
• Small piece cinnamon stick
• 2 limes, juiced
• One 28- to 32-ounce can plum tomatoes
• Handful fresh cilantro leaves, chopped
• Serving suggestions: white rice and sliced fresh or pickled jalapeno peppers

1. Add the anchos to a medium pot with the chicken stock, and bring to a simmer.
2. Heat until the chiles are softened, about 15 minutes.
3. Pat the meat dry and sprinkle with salt and pepper.
4. Heat a large Dutch oven with the oil over medium-high heat.
5. Brown the meat in batches and remove to a plate.
6. Add more oil, as necessary.
7. Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper.
8. Cook partially covered for a few minutes.
9. Puree the anchos and stock together.
10. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit).
11. Stir in the cilantro and return the pork to the Dutch oven.
12. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally.
13. Remove the cinnamon stick and bay leaf.
14. Cool completely and store in the refrigerator for a make-ahead meal.
15. Reheat over medium heat.
16. Serve with rice and jalapenos.

ancho chiles, chicken stock, pork shoulder, salt, olive, garlic, carrots, bay leaves, onions, pepper, ground cumin, ground cloves, cinnamon stick, tomatoes, handful fresh cilantro, white rice

Taken from www.foodnetwork.com/recipes/rachael-ray/pork-and-ancho-stew.html (may not work)