Name: Pork with Chiles and Orange Sauce
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4-6 servings
Ingredients: 1 ½ pounds pork shoulder; Kosher salt; 4 dried guajillo chilies or other medium-heat dried red chiles, stemmed and seeded; 1 Tbsp honey; 1 tsp dried marjoram or Mexican oregano; 1 pinch ground cinnamon; 1 pinch ground cloves; Freshly ground black pepper; 3 - 4 cloves garlic; 2 organic oranges, zested and juiced; 1 small onion, chopped; 2 ¼ cups chicken stock; 1 Tbsp butter; 1 ¼ cups white long-grain rice; Kosher salt; ½ cup frozen green peas, thawed; 2 cans black beans, 14 oz. each; Freshly ground black pepper; ½ tsp ground cumin; Corn tortillas, for serving; Pickled Onions, for serving, recipe follows; Cilantro leaves, for garnish; 1 cup red wine vinegar; 1 Tbsp kosher salt; 1 tsp sugar; 1 red onion, sliced into rings; 1 tsp coriander seeds; 2 bay leaves; 1 fresh chile pepper, Fresno or jalapeno, sliced

Prep Time

20 min

Cook Time

1h 35 min

Yields

4-6 servings

A Mexican-inspired main for a fiesta.

ingredients

Pork

1 ½

pounds pork shoulder

Kosher salt

dried guajillo chilies or other medium-heat dried red chiles, stemmed and seeded

Tbsp honey

tsp dried marjoram or Mexican oregano

pinch ground cinnamon

pinch ground cloves

Freshly ground black pepper

- 4 cloves garlic

organic oranges, zested and juiced

small onion, chopped

Toppings and Sides

2 ¼

cups chicken stock

Tbsp butter

1 ¼

cups white long-grain rice

Kosher salt

cup frozen green peas, thawed

cans black beans, 14 oz. each

Freshly ground black pepper

tsp ground cumin

Corn tortillas, for serving

Pickled Onions, for serving, recipe follows

Cilantro leaves, for garnish

Pickled Onions

cup red wine vinegar

Tbsp kosher salt

tsp sugar

red onion, sliced into rings

tsp coriander seeds

bay leaves

fresh chile pepper, Fresno or jalapeno, sliced

Ingredient Substitution Guide

directions

Step 1

Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes.

Step 2

Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes.

Step 3

Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve.

Step 4

Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork.

Step 5

Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet.

Step 6

Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves.

Step 7

Cook’s Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.

Step 8

Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using.

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Pork with Chiles and Orange Sauce