Prep 15 mins
Cook 1 hr 15 mins
This is warming, delicious, doesn't really take a whole lot of effort, and it smells wonderful while it's cooking! Use pure ground ancho chile powder and serve over rice.
- 1 1⁄2 lbs boneless pork chops, cut into 3/4 inch cubes
- 3 cups water
- 1 cup chopped onion
- 1⁄2 tablespoon dried oregano
- 1⁄2 tablespoon dried thyme
- 2 cloves garlic, minced
- 1⁄4 teaspoon peppercorn
- 1 bay leaf
- 1 1⁄2 teaspoons dried ancho chile powder
- 2 tablespoons white vinegar or 2 tablespoons cider vinegar
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cloves
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- In a large saucepan, combine the pork, 3 cups water, onion, oregano, thyme, garlic, peppercorns and bay leaf; bring to a boil then reduce heat to low.
- Simmer, covered, for 45 minutes or until the pork is tender.
- Discard the bay leaf and drain the pork, reserving 1 cup of the liquid (with onions, etc.) Return the reserved liquid to the pan with the pork and add the ancho chile powder, vinegar, cumin, cloves, sugar and salt.
- Simmer for 30 minutes more or until flavors are blended; serve with rice and top with fresh chopped cilantro.
Excellent! I could not find Ancho chili powder so I chopped 3 dried Ancho peppers in my Cuisinart minichopper and added a touch of regular chili powder with very good results. I served this with homemade tortillas. Better than the taqueria!!
Now my face is red but it turned out heavenly. Son't ask how but I read Ancho as Adobo and merrily added 1 1/2 tsp Adobo to your recipe then realized my mistake and added 1 tsp Ancho the result is wonderful. Following your recipe the end result is lovely tender pork that is perfect with rice. I added some leftover veggies chopped and used fresh frozen chopped cilantro. Excellent dinner Thanks EdsGirl Angie for a winner