Yucatán Pork Stew with Ancho Chiles and Lime Juice
Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks and belly. Here she cooks the stew with pleasantly bitter ancho chiles. Plus: More Terrific Pork Recipes & Tips
The stew can be refrigerated for up to 3 days. Reheat before serving.
This Mexican-influenced dish gets its earthiness from ancho chiles, a flavor that pairs well with Argentina's premier grape, Malbec. Originally from France, this dark-berried, spicy variety reaches its pinnacle in Mendoza, producing juicy, potent wines.