Yucatan Pork Stew With Bacon and Cauliflower

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READY IN: 2hrs 20mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a very large heavy stew pot, cook the bacon over medium heat until fat is rendered. Scoop out bacon and transfer to a deep bowl, leaving rendered fat behind.
  • Season the pork with salt and black pepper and add half of it to the casserole. Cook over medium-high heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to the bowl with the bacon. Brown the remaining pork.
  • Return all of the pork and bacon to the casserole along with any accumulated juices. Stir in the onions, garlic, jalapeno, bay leaves, cloves, and chicken broth; season with salt and pepper to taste and bring to a boil. Add the Ragu, nestling the pork into the sauce. Cover and cook over low heat until the pork is very tender, about 2 hours. Discard the bay leaves, add the cauliflower, bring to a simmer and cook 10 minutes. Stir in the Feta cheese and cilantro.
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