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Braised Pork with Pears and Chiles Recipe

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This recipe for Braised Pork with Pears and Chiles, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Moran
Added: Sunday, March 29, 2009


2 tsp. salt
1/2 tsp. ground pepper
1 pork butt or shoulder (about 31/2 lbs.)
3 tbsp. olive oil
1/2 cup dry white wine
2 tbsp. lemon juice
1/2 cup chicken broth
8 to 12 cloves of garlic, peeled
1 large Anaheim green chile
3 pears

1. Rub salt and pepper all over pork.

2. Preheat oven to 350. Heat 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 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 and cover. Bake an additional 30 minutes. Serve hot with pan juices.




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