Recipes Ingredients Meat & Poultry Pork Recipes Shredded Pork in Red Chili 3.8 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2020 Print Rate It Share Share Tweet Pin Email Yield: 6 to 8 Serves Roasted chiles lend a warm undertone to Southwestern-inspired braised pork with beans. Ingredients 4 dried ancho chiles 4 dried guajillo chiles 4 dried mulato chiles 1 chipotle chile 8 garlic cloves, unpeeled 4 ½ cups boiling water 1 can (28 ounces) whole peeled tomatoes 1 ½ cups warm water ½ teaspoon ground cinnamon ⅛ teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon dried thyme Coarse salt and freshly ground pepper 1 teaspoon cider vinegar 3 tablespoons extra-virgin olive oil 1 ½ pounds boneless pork shoulder, cut into 2-inch cubes 1 small onion, finely chopped 1 ½ cups ½-inch-cubed peeled yuca 1 cup dried red kidney beans, soaked in water overnight Hominy, warm tortillas, Mexican crema or sour cream, and jalapeno chile slices, for serving (optional) Directions Preheat oven to 300 degrees. Spread chiles and garlic on a baking sheet. Roast until softened, 5 minutes. Let cool slightly. Tear chiles into pieces, discarding stems and seeds. Add to boiling water, remove from heat, and top with a small plate. Let stand 30 minutes. Drain, reserving 1/2 cup water. Puree chiles, tomatoes, reserved water, and warm water. Peel garlic. With a mortar and pestle, pound garlic, spices, herbs, 2 teaspoons salt, and the vinegar into a paste. Heat oil in a Dutch oven over medium-high heat. Season pork generously with salt and pepper. Working in batches, cook pork until browned, about 4 minutes per side. Transfer to a plate. Add onion to pot, and cook for 5 minutes. Stir in paste, and cook for 2 minutes. Stir in pork, yuca, beans, chile mixture, and salt and pepper to taste. Bring to a simmer. Cover, and place in oven until tender, about 3 hours. Stir in hominy, and serve with tortillas, crema or sour cream, and jalapenos if desired. Rate it Print