Braised Pork with Pears and Chiles
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.
- Servings: 8
Source: Sunset Magazine
Ingredients
- teaspoons salt
- teaspoon freshly ground black pepper
- pork butt or shoulder , tied as a roast
- tablespoons vegetable oil
- dry white wine
- tablespoons lemon juice
- chicken broth
- to 12 garlic cloves, peeled
- dried arbol chiles
- large mild dried chile, such as New Mexico
- Bosc or Anjou pears