Servings: 5

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Pasilla-Braised Pork with Plantains


1 1/2 pounds boneless pork, cut into 1/2-inch cubes
4 cups water, divided
1 cup chopped onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1/4 teaspoon peppercorns
1 bay leaf
5 to 6 dried pasilla negro peppers
2 tablespoons white vinegar
1/4 teaspoon cumin seeds
1/4 teaspoon ground cloves
2 tablespoons sugar
1/2 teaspoon salt
2 plantains, peeled and cubed
2 tablespoons chopped fresh cilantro


In Dutch oven or large saucepan, combine pork, 3 cups water, onion, oregano, thyme, garlic, peppercorns, and bay leaf. Bring to boiling over medium-high heat. Reduce heat to low. Simmer, covered, 45 minutes, or until pork is tender. Drain pork and discard bay leaf.

Rehydrate chiles with boiling water, then drain, reserving 1 cup of soaking liquid. Remove stems and seeds, then chop finely.

Combine reserved liquid and chiles, vinegar, cumin seeds, cloves, sugar, and salt in food processor bowl or blender container. Process until puréed.

Add purée to pork along with plantains and 1 cup water. Simmer 30 minutes or until plantains are tender, stirring frequently. Sprinkle with cilantro.