Mexican pork with pears and ancho chiles: Puerco con peras y chile ancho

articles Food & Cuisine Recipes

Karen Hursh Graber

This is a simple, easy pork braise, full of flavor from the sweet and savory combination of pears and smoky, raisiny Mexican ancho chiles.


  • 1 pork butt roast, about 3-4 pounds (in Mexico, ask for pierna) tied at intervals
  • Salt and pepper
  • 3 tablespoons corn oil
  • 6 large cloves garlic, peeled and chopped
  • 3 ancho chiles, seeded and soaked in hot water until soft, cut into strips
  • ½ cup dry white wine
  • ¾ cup chicken broth
  • 6 pears, peeled, cored, and cut into sixths

Pre-heat oven to 350° F.

Rub pork with salt and pepper to taste. If meat has been refrigerated, bring to room temperature.

Heat oil in a Dutch oven, add pork and brown on all sides. Remove to a plate. Add garlic and chiles and cook, stirring, for 2-3 minutes. Add the wine and deglaze, scraping up any brown bits left on the bottom of the pan.

Add chicken broth, bring to a boil, cover and move to the oven. Braise until tender, about 2 hours.

Add the pears and continue braising until they soften. Makes 6 servings.

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Published or Updated on: December 7, 2013 by Karen Hursh Graber © 2013
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