Ancho chile powder turns pork spicy, smoky. The aromatic flavors of cinnamon, cloves and allspice harmonize well with our Ancho Chile Powder to create a deliciously spicy dish.
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients
Makes 4 servings
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2 Pounds Pork Butt, cubed
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1/2 Cup Canola Oil
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1 Onion, diced
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1 Clove Garlic, minced
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6 Tablespoons Ancho Chile Powder
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4 Cups Chicken Broth
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2 Teaspoons Ground Allspice
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1/2 Teaspoon Ground Cloves
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2 Teaspoons Ground Korintje Cinnamon
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1 Tablespoon Ground Black Peppercorns Dustless
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1 Teaspoon Kosher Sea Salt Flakes
Directions
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Sear pork in canola oil in large Dutch oven until browned, and remove. Add onion and garlic and cook until translucent, about 6 minutes.
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Add pork back to Dutch oven along with other ingredients. Bring to a boil and reduce to a simmer. Simmer for about 2 hours until pork is tender.