From Sunset Magazine
The gentle heat of the dried chiles is highlighted by the sweet pears, which become soft and a bit savory while cooking in the pork juices. With a side of greens, this is one of our favorite fall dinners. Prep and Cook Time: 3 hours, plus overnight chilling.
Amount per serving
- Calories: 568
- Calories from fat: 59%
- Protein: 36g
- Fat: 37g
- Saturated fat: 12g
- Carbohydrate: 22g
- Fiber: 3.6g
- Sodium: 747mg
- Cholesterol: 141mg
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pork butt or shoulder (about 3 1/2 lbs.), tied as a roast
- 3 tablespoons vegetable oil $
- 1/2 cup dry white wine $
- 2 tablespoons lemon juice
- 1/2 cup chicken broth
- 8 to 12 garlic cloves, peeled
- 2 dried arbol chiles
- 1 large mild dried chile, such as New Mexico
- 6 Bosc or Anjou pears
- 1. Rub salt and pepper all over pork. Cover and chill overnight.
- 2. Preheat oven to 350°. Heat a large ovenproof pot over high heat and pour in oil. When hot, add pork. Brown pork on all sides until well browned (about 4 minutes per side), adjusting the heat to keep the pork sizzling but not burning. Transfer pork to a plate or platter.
- 3. Reduce heat to medium and add wine and lemon juice, scraping up browned bits. Add broth, garlic, and chiles. Return pork to pot and bring liquid to a boil. Cover pork and bake in oven until tender when pierced with a fork, about 2 hours.
- 4. Quarter, core, and peel pears. Add pears to pot, cover, and bake until pears are cooked through, about 30 minutes. Serve hot, with pan juices.
- Note: Nutritional analysis is per serving.