A warming stew with the kick of dried chiles, tender carrots, and big hunks of braised pork shoulder. Dairy free! Adapted from Food and Wine
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 large white onion, medium dice
4 cloves garlic, smashed
3 large carrots, cut into 2-inch long pieces
3 dried ancho chiles, seeded and cut into very thin strips with scissors
2 bay leaves
pinch ground cloves
1/4 cup fresh squeezed lime juice
1 quart chicken stock or low-sodium chicken broth
3 whole, canned tomatoes, diced
2 tablespoons chopped cilantro
1 lime, quartered
Season pork generously with salt and pepper on all sides. Heat oil in a large dutch oven over medium-high heat. Once shimmering, add half of the pork and let brown on all sides, about 10 minutes. Remove pork from pot with tongs or a slotted spoon and repeat with remaining pork.
Return all pork and any accumulated juices to pot and add onion, garlic, carrots, chiles, bay leaves and cloves. Season with salt and pepper and cook until onions are translucent, about 4 to 5 minutes. Add lime juice, stock and tomatoes and bring to a boil. Reduce heat to low and cook, covered until pork is tender, about 3 hours. Taste and add more salt and pepper if necessary, stir in cilantro and serve with lime wedges.