Traditional Recipe:

Prepare the ancho chiles. Add chiles to a hot skillet and toast until they begin to puff, turning as necessary to prevent burning. Remove from heat and let cool until they can be handled. Remove the stems and seeds and cut into 1/4 inch strips. Set aside.

Heat oil in a Dutch oven or in the Instant Pot and brown pork on all sides, working in batches if necessary. Add the onions, garlic, pork or chicken stock (six cups for the stovetop method, five for the Instant Pot), tomatoes and their juice. cloves, salt, pepper, and the reserved chile strips. Continue with the Traditional Stovetop Method or Traditional Instant Pot Method.

Traditional Stovetop Method:

If making on the stove, bring to a simmer. Cover partially with a lid and simmer until pork is tender about 3 hours. If using the pork trimmings, you’ll want to pull out the peices, remove any bones and or any other unsavory pieces and be certain no bones are remaning in the stew. Add the pork back in and proceed. If using the boneless pork shoulder, skip that process. Add carrots, potatoes and lime juice and continue to simmer until vegetables are tender, about 25 to 30 minutes longer. Serve with additional lime and cilantro as garnish, sprinkle with tortilla strips or serve with tortillas if desired.

Traditional Instant Pot Method:

Seal the Instant Pot and set to High Pressure, 25 minutes. When finished, allow to go to the Keep Warm function and after 20 minutes, release any remaining pressure. If using the pork trimmings, you’ll want to pull out the peices, remove any bones and or any other unsavory pieces and be certain no bones are remaning in the stew. Add the pork back in and proceed. Add the carrots, potatoes and lime juice, reseal and set at High Pressure for 8 minutes. Allow to go to Keep Warm function and release any remaining pressure after 10 minutes. Serve with additional lime and cilantro as garnish, sprinkle with tortilla strips or serve with tortillas if desired.

Shortcut Recipe:

Ingredients for Shortcut Recipe:

• 3 ancho chiles
• Reserved cooked rib trimmings or leftover cooked Pork Shoulder
• 2 tablespoons oil
• 2 large onions, cut into 1/2-inch pieces
• 4 garlic cloves, minced
• 5 cups total reserved pork drippings if you have them, defatted and/or pork or chicken stock to make five cups
• 1 15 ounce can diced tomatoes and the juice
• 1 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• pinch of ground cloves
• 1 pound carrots, peeled and cut into 1″ sections
• 1 1/2 pounds potatoes, peeled and cut into 2-inch chunks
• 1/4 cup fresh lime juice
• additional lime and cilantro for garnish, optional
• tortilla strips or tortillas for serving

Prepare the ancho chiles. Add chiles to a hot skillet and toast until they begin to puff, turning as necessary to prevent burning. Remove from heat and let cool until they can be handled. Remove the stems and seeds and cut into 1/4 inch strips.

If using cooked pork rib trimmings, clean up the reserved, cooked pork by removing excess fat, bones, and cartledge. Cut into 1 1/2 to 2-inch chunks. Set aside. If using cooked shoulder, cut into 1 1/2 to 2 inch chunks, set aside. Continue with the Shortcut Stovetop or Shortcut Instant Pot Methods.

Shortcut Stovetop Method:

In large Dutch oven, add two tablespoons oil over medium high heat. Add onions and Ancho chili strips and saute, stirring as needed until onions have started to soften and are turning transclucent, about 8 minutes. Add the garlic and cook for an additional minute until fragrant. Add the stock and/or the combined drippings and stock, along with tomatoes and their juices and bring to a simmer. Add salt to taste, pepper, and the pinch of clove. Add carrots, potatoes and lime juice. Return to a simmer and simmer until vegetables are tender 25 to 30 minutes. Turn heat off, add the pork and allow to heat through. Serve with additional lime and cilantro as garnish, sprinkle with tortilla strips or serve with tortillas if desired.

Shortcut Instant Pot Method:

Heat 2 tablespoons oil in Instant Pot using the Saute function set at Medium. Add onions and Ancho chili strips and saute, stirring as needed until onions have started to soften and are turning transclucent, about 8 minutes. Add the garlic and cook for an additional minute until fragrant. Add all remaining ingredients except for the reserved pork, garnishes and tortillas to the Instant Pot. Seal and set to High Pressure, 8 minutes. Quick release when finished and turn off Instant Pot. Add the pork and allow let heat through. Serve with additional lime and cilantro as garnish, sprinkle with tortilla strips or serve with tortillas if desired.

Note: if the pork has hardened in the refrigerator it may need a little additional time to soften as it heats through. If necessary, simmer for several minutes.