PORK ADOVADA

SERVES: 4 TO 6 | PREP TIME: 15 MINUTES | COOK TIME: 55 MINUTES

The color of this dish is absolutely stunning. Found in Mexican markets or in the ethnic aisle in supermarkets, achiote consists of ground-up annatto seeds, and has long been used as a natural coloring agent for many processed foods. We love its vibrant color and mild, sweet, peppery flavor.

We like to use pork in this recipe, but chicken and beef make great substitutes if you don’t eat pork. Serve this stew over Cauliflower Rice (chapter 10), rice, quinoa, or risotto for a complete meal. Oh, and leftovers, if you have any, make for a delicious breakfast paired with eggs and some fresh avocado.

6 dried California or New Mexico chiles

1 tablespoon olive oil or ghee

1- to 2-pound boneless pork shoulder, cut into 1-inch chunks

1 tablespoon sea salt

½ onion, peeled and cut into small dice

¼ cup golden raisins

4 garlic cloves, minced

¼ cup achiote paste

1 tablespoon white wine vinegar

3 cups Pork Bone Broth (chapter 4)

SOAK the dried chiles in hot water to cover for 5 minutes.

MEANWHILE, in a large pot, heat the ghee or oil over medium-high heat. Season the pork with the sea salt and sear in batches, making sure not to overcrowd the pot. Transfer the seared pork to a plate and reserve.

IN the same pot, combine the onion, raisins, garlic, achiote paste, and vinegar. Strain the soaked chiles, add to the pot, and cook for 5 minutes, stirring frequently.

ADD the bone broth and bring to a simmer. Cook over low-medium heat for 20 minutes.

TRANSFER the mixture to a blender and blend until smooth. Pass the mixture through a strainer back into the pot and return to the heat. Add the pork chunks and bring to a simmer over low heat. Simmer for 30 minutes, adding more broth or water as needed to keep the pork covered.

ONCE the pork is fork-tender, remove the stew from the heat and serve immediately, or cool and refrigerate for up to 1 week, or freeze for up to 6 months.