Pork Braised with Chiles
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2 tablespoons olive oil
1 tablespoon butter
2-1/2 pounds country-style pork ribs, boned, with meat cut into pieces about 1-1/2x3-inches
Salt to taste
5 ancho or other chiles of your choice
3 cloves garlic, crushed and peeled
1 teaspoon cumin seeds, toasted and crushed
1 tablespoon seasoning blend (herbs)
2 bay leaves
1 wide strip of orange zest
1 cup of beef, pork or chicken broth
Heat oil and butter over medium heat. Spread pork evenly in pan and season generously with salt. Cook pork until liquid evaporates and meat begins to brown, about 40 minutes.
Put chiles in a medium bowl, cover with hot water and set aside to soak until soft, about 30 minutes. Drain chiles and remove stems and seeds. Put chiles, garlic, cumin, seasoning blend and cup of broth into a blender and puree. Add chile sauce and 3 cups water, bay leaves and orange zest to pork and stir. Using a wooden spoon scrape any browned bits from the bottom of the pan. Reduce heat and cover. Braise until meat is tender and sauce is thickened, 1-1/2 to 2 hours. Adjust seasonings. Remove and discard bay leaf. Be sure to reserve some of the bright orange oils from the top of the stew to spoon over rice, beans or other accompaniment.
Eudell Watts III