Pork, plantain, and raisin stew
1 hr 6 min
Even if you don’t love plantains, you’ll enjoy this dish. They’re pureed with ancho chiles, raisins, tomato, and peanuts into a savoury sauce for pork.
Dried ancho pepper(s)
3 pepper(s), seeded
2 tbsp(s), salted
3½ cup(s), boiling
Golden seedless raisins
¼ cup(s), packed
Uncooked pork tenderloin
1 pound(s), trimmed and cut into 1-inch chunks
1 medium, very ripe, trimmed and cut into 1-inch chunks
1 large, chopped
2 clove(s), large, thinly sliced
¾ cup(s), cold
1 item(s), cut into wedges
- Heat large skillet over medium heat. Add anchos and toast, about 30 seconds on each side. Transfer to medium bowl and cover with 3 cups boiling water. Cover and let stand 20 minutes; drain and discard water; remove stems.
- Meanwhile, place raisins in small bowl and add 1/2 cup boiling water. Cover and let stand 10 minutes.
- Heat 1 teaspoon oil in large skillet over medium-high heat. Sprinkle pork with 1/2 teaspoon salt. Add pork to skillet and cook, stirring occasionally, until browned, about 4 minutes. Transfer to plate.
- Heat remaining 2 teaspoons oil in same skillet. Add plantain, tomato, garlic, and peanuts; cook, stirring occasionally, until plantain softens, 4–5 minutes. Add cumin and cinnamon and cook, stirring constantly, until fragrant, about 30 seconds. Add raisins and their soaking liquid to skillet. Cook, stirring with wooden spoon to scrape up browned bits from bottom of skillet, about 1 minute.
- Put plantain mixture, drained chiles, and the cold water in blender; process until smooth. (Do not wash skillet.)
- Transfer plantain mixture to skillet and set over medium heat; bring to simmer. Return pork to skillet; stir in remaining 1/4 teaspoon salt. Reduce heat and simmer, stirring often, until pork is cooked through, 4–5 minutes. Thin sauce with additional water, if needed. Serve with lime wedges.
- Serving size: (generous 3/4 cup)