February's issue of Food & Wine had this recipe for Yucatán Pork Stew with Ancho Chiles and Lime Juice, and I happened to have a few pounds of random pork in my freezer. Coincidence?
The recipe calls for pork shoulder. I had some boneless ribs, and something called "boneless pork steak". I chopped it all up into 2" pieces and left it in the fridge overnight to thaw. I was in for a little surprise in the morning when I saw that the boneless pork steak wasn't one large hunk of pig like I thought, but rather four 1/4" thick slices all frozen together. But it was thawed and cut, so I went with it.
Other than the swap of piggy parts, I used the ingredients called for, except for using 2 ancho chiles and 1 mulatto chile, because that's what was in the cupboard. Additionally, I skimmed off a ton of fat - my ribs were much fattier than shoulder would've been. And I reduced the liquid (meat and veggies removed), because the broth was thinner than I wanted.
After cooking for 3 hours on low heat, the pork was falling apart, but amazingly enough, the carrots weren't. Which is good, because I hate mushy carrots. All the dried chile slices had plumped up nicely, the tomatoes had dissolved into the broth, and the lime juice added a nice zing to cut the fatty richness of the pork.
This was perfect for the crappy rainy day we had. A keeper.