
Ancho Tamarind Pork Stew
Enjoy the hot, bold flavor of our Ancho Tamarind Pork Stew. This pork recipe combines ancho chili peppers with a medley of spices that add a kick to every bite.
Calories
550 (1 serving)
Calories from Fat
280 (1 serving)
Total Fat
31g (1 serving)
Saturated Fat
10g (1 serving)
Cholesterol
145mg (1 serving)
Sodium
1060mg (1 serving)
Total Carbs
21g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
15g (1 serving)
Protein
44g (1 serving)
Calcium
6% (1 serving)
Iron
15% (1 serving)
Vitamin C
35% (1 serving)
Vitamin A
15% (1 serving)
- 1/2 cup boiling water
- 1 dried ancho chili peppers
- 2 Tbsp. margarine, divided
- 3 lbs. boneless pork shoulder, cut into stew cubes
- 1 large onion, chopped
- 1 tsp. cumin seeds
- 2 cloves garlic, finely chopped
- 2 cups tamarind nectar
- 1 can (6 oz.) pineapple juice
- 2 Knorr® Bouillon Cubes Chicken
Directions
Print1. Pour boiling water over ancho chili pepper; let stand covered 10 minutes. Process pepper with water in blender or mini food processor; set aside.
2. Heat 1 Tbsp. margarine in deep large skillet and cook 1/2 of the pork over medium high heat, stirring occasionally, until browned, about 4 minutes. Remove pork from skillet and repeat with remaining margarine and pork; set aside.
3. Stir onion into same skillet and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in cumin and garlic and cook, stirring occasionally, 1 minute. Stir in ancho puree and cook, stirring occasionally 2 minutes. Stir in tamarind nectar, pineapple juice, Knorr® Chicken flavor Bouillon Cubes, and pork. Simmer covered, stirring occasionally, 1 hour. Partially remove cover and simmer, stirring occasionally, until pork is tender, about 1 hour. Garnish, if desired, with chopped cilantro.