- 2 tablespoons olive oil
- Kosher salt and black pepper
- 3 to 4 pounds trimmed boneless shoulder, cut into 2” pieces
- 2 large onions
- 4 large apples, peeled, cored and coarsely chopped
- 3 snipped and seeded ancho chiles
- 1/4 cup fresh lime juice
- 1 cup dry white wine
- 3 cups chicken broth
- 1/4 cup chopped cilantro
Heat the oil in a large heavy pot. Season the pork with salt and pepper and brown. (In batches, since the pork pieces shouldn’t touch while browning.) Remove to a side dish.
Add a bit more oil if necessary and sauté the onions and apples. Stir in the chile pieces.
Cook for 10 minutes, stirring often.
Return the pork to the pan and add the wine. Bring to a boil and cook a couple of minutes. Add the broth and lime juice.
Cook on low heat (in oven or on top of stove) until the pork is very tender …1 1/2 to 2 hours.
Stir in the cilantro and serve on steamed rice.
Note: may be cooked in a slow cooker for 4 to 6 hours on high.
Pressure cooker time: 30 to 40 minutes.