Ingredients for Ancho Braised Pork
- 1.5 lbs boneless pork shoulder
- 3 cups water
- 1 medium onion, chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cloves garlic, minced
- 1 tsp black peppercorns
- 2 bay leaves
- 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
- 1 teaspoon salt
- fresh chopped cilantro
- cooked rice
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How to Make Ancho Braised Pork
- 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.
- 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.
- Remove the bay leaves and carefully drain the pork, reserving about 1 cup of the cooking liquid. Return the pork to the saucepan.
- 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.
- 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.
- Serve the ancho braised pork over cooked rice. Garnish with fresh chopped cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
32g
Fat
21g
Carbs
4g
