Ancho Braised Pork Recipe

Ingredients for Ancho Braised Pork

• Boneless Pork Chops
• 3 cups water
• 1 medium onion (chopped)
• Dried Oregano
• Dried Thyme
• 4 cloves garlic (minced)
• Peppercorn
• 2 bay leaves
• Dried Ancho Chile Powder
• White Vinegar
• Ground Cumin
• Ground Cloves
• 1 tablespoon brown sugar
• 1 teaspoon salt
• Fresh Cilantro

How to Make Ancho Braised Pork

1. In a large saucepan or Dutch oven, combine 1.5 lbs boneless pork shoulder (cut into 1-inch cubes), 3 cups water, 1 medium onion (chopped), 1 tsp dried oregano, 1 tsp dried thyme, 4 cloves garlic (minced), 1 tsp black peppercorns, and 2 bay leaves.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the pork is fork-tender.
3. Remove the bay leaves and carefully drain the pork, reserving about 1 cup of the cooking liquid. Return the pork to the saucepan.
4. Add 2 tablespoons pure ground ancho chile powder, 2 tablespoons apple cider vinegar, 1 teaspoon ground cumin, 1/2 teaspoon ground cloves, 1 tablespoon brown sugar, and 1 teaspoon salt to the saucepan with the reserved cooking liquid.
5. Return the saucepan to low heat, cover, and simmer for another 30 minutes, stirring occasionally, until the flavors have melded beautifully and the sauce has thickened slightly.
6. Serve the ancho braised pork over cooked rice. Garnish with fresh chopped cilantro before serving.