Yucatán Pork Stew with Ancho Chiles and Lime Juice
INGREDIENTS
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1/4 cup vegetable oil
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4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
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Salt and freshly ground pepper
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2 large white onions, cut into 1/2-inch pieces
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8 garlic cloves, smashed
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1 pound carrots, cut crosswise into 2-inch lengths
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3 ancho chiles, seeded and cut into very thin strips with scissors
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3 bay leaves
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Pinch of ground cloves
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1/4 cup fresh lime juice
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6 cups chicken stock
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6 plum tomatoes, quartered lengthwise
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2 tablespoons chopped cilantro
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Steamed white rice and sliced jalapeños, for serving
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