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.
Link to source article