MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peruvian Pork Stew With Chiles, Lime And Apples
Categories: Crockpot, Peruvian, Stew
Yield: 8 Servings

2 tb Olive oil
3 lb Trimmed boneless pork
-shoulder; up to 4 lb; cut
-into 2" pieces
2 lg White onions; chopped
4 lg Apples; peeled; cored and
-roughly chopped
3 Ancho or other mild dried
-chiles; snipped and seeded
3 Bay leaves
1 pn Ground cloves
1/4 c Fresh lime juice
4 c Chicken stock
Steamed rice; for serving
1/4 c Cilantro; chopped

Heat the olive oil in a skillet and brown the pork in it on all
sides; you may have to do this in batches for the most efficient
browning. Meanwhile, sauté the onions and apples in a pan with the
chiles, bay leaves and cloves until the onions are tender, about
10 minutes.

Combine all the ingredients in a saucepan, Dutch oven or slow cooker.
Bring to a boil, then adjust the heat so the mixture bubbles steadily
but not vigorously. (If you’re using a slow cooker, turn it to high
and walk away for 4 or 6 hours.)

Cook, stirring every 30 minutes or so, until the meat is very tender
and just about falling apart, at least an hour. Taste and adjust the
seasoning, then lower the heat (this will keep well for at least an
hour before serving). Remove the meat, then reduce the broth as
necessary; serve over steamed rice, garnished with cilantro.

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