Ancho Pork with Prickly Pear Glaze

Ingredients & Substitutes

Instructions

1. 1

   Remove the stems and seeds from 4 dried Ancho chiles, then toast them lightly in a dry pan for 1 minute per side until fragrant.

2. 2

   Soak the toasted chiles in 1 cup of hot water for 20 minutes until softened, then drain and set aside.

3. 3

   Cut 1.5 kilograms of pork shoulder into 2-inch cubes and season them with 1.5 teaspoons of kosher salt and 0.5 teaspoon of black pepper.

4. 4

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then brown the pork cubes in batches on all sides and set them aside.

5. 5

   Sauté 1 large chopped white onion and 4 minced garlic cloves in the same pot for 5 minutes until softened.

6. 6

   Blend the rehydrated Ancho chiles with 2 cups of chicken broth, 2 tablespoons of apple cider vinegar, 1 teaspoon of ground cumin, and 1 teaspoon of dried Mexican oregano until smooth, then pour the sauce over the onions and garlic.

7. 7

   Return the browned pork to the Dutch oven, bring the sauce to a simmer, then cover and cook for 2 hours, or until the pork is fork-tender.

8. 8

   In a separate small saucepan, combine 0.75 cup of prickly pear nectar and 0.25 cup of orange juice, then simmer over medium heat for 10-15 minutes until the glaze reduces and thickens slightly, and drizzle it over the pork before serving.