Weeknight Pork Shoulder Manchamanteles with Apples and Sweet Potato

Instructions

1. 1

   Toss 2 large dried ancho chiles and 2 large dried guajillo chiles into a dry Dutch oven over medium heat for about 1 minute per side until fragrant and slightly pliable (don't burn them, or they get bitter). Drop the chiles into a bowl with 1 1/2 cups low-sodium chicken broth that is piping hot to soak. Meanwhile, pat 2 lbs boneless pork shoulder dry with paper towels and season evenly with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper.

   5 min

   Tip: Pressing the chiles flat against the hot pot with a spatula wakes up their essential oils in seconds.

2. 2

   Set the same Dutch oven over medium-high heat and add 1 tbsp avocado oil. Once shimmering, add the seasoned pork in an even layer (a little crowding is fine for braising, we just want color on a couple of sides). Sear undisturbed for 4-5 minutes, then give it a stir and cook another 3 minutes until nicely browned in spots.

   8 min

   Tip: Don't fuss with the meat while it sears—let it sit so you get deep, savory fond on the pot bottom.

3. 3

   While the pork browns, dump the softened chiles with their soaking liquid into a blender. Add 1 cup canned crushed fire-roasted tomatoes, 1/2 medium yellow onion, 4 cloves garlic, 1/2 tsp ground Mexican canela, 1/8 tsp ground cloves, 1/2 tsp dried Mexican oregano, 1 tbsp apple cider vinegar, and 1/2 tsp kosher salt. Blend on high speed for 60-90 seconds until completely smooth.

   4 min

   Tip: High-powered blending means zero straining needed. This is a Tuesday mole-style braise, not a wedding banquet.

4. 4

   Pour the blended chile sauce directly over the seared pork. Use a wooden spoon to firmly scrape up all those flavorful browned bits stuck to the bottom of the Dutch oven. Bring the sauce up to a bubbling, active simmer.

   3 min

   Tip: Those browned bits (el pegadito) dissolve straight into the sauce and give you hours-long flavor in minutes.

5. 5

   Drop the heat down to low, cover the pot tightly with the lid, and let it braise gently for 15 minutes. Use this downtime to peel and dice your sweet potato and chop your apple.

   15 min

   Tip: Keep it at a gentle, lazy bubble; boiling will toughen the pork instead of melting the connective tissue.

6. 6

   Uncover and stir in 1 medium sweet potato diced pieces, submerging them into the red sauce. Cover again and simmer on medium-low for 10 minutes until the sweet potatoes are just beginning to yield.

   10 min

   Tip: Staggering the root vegetables keeps the sweet potatoes from dissolving into sweet baby food mush.

7. 7

   Stir in 1 medium Honeycrisp apple chunks. Leave the lid slightly cracked and simmer for 7 minutes, until the pork is fork-tender, sweet potatoes are soft, and the apples are tender but still hold their crisp bite.

   7 min

   Tip: Leaving the lid cracked lets the sauce reduce slightly to a glossy, tablecloth-coating thickness.

8. 8

   Remove from heat. Taste it—then decide if you want tantito more salt or an extra splash of vinegar to balance the sweet fruit. Ladle into shallow bowls and top with 3 tbsp roasted salted pepitas, 1/4 cup fresh cilantro, and squeeze fresh juice from 1 lime right over the top.

   2 min

   Tip: Do not skip the pepitas and lime—that salty crunch and citrus kick cut right through the rich braised pork.