MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peruvian Pork Stew With Chiles, Lime And Apples
Categories: Crockpot, Peruvian, Stew
     Yield: 8 Servings

     2 tb Olive oil
     3 lb Trimmed boneless pork
          -shoulder; up to 4 lb; cut
          -into 2" pieces
     2 lg White onions; chopped
     4 lg Apples; peeled; cored and
          -roughly chopped
     3    Ancho or other mild dried
          -chiles; snipped and seeded
     3    Bay leaves
     1 pn Ground cloves
   1/4 c  Fresh lime juice
     4 c  Chicken stock
          Steamed rice; for serving
   1/4 c  Cilantro; chopped

 Heat the olive oil in a skillet and brown the pork in it on all
 sides; you may have to do this in batches for the most efficient
 browning. Meanwhile, sauté the onions and apples in a pan with the
 chiles, bay leaves and cloves until the onions are tender, about
      10    minutes.

 Combine all the ingredients in a saucepan, Dutch oven or slow cooker.
 Bring to a boil, then adjust the heat so the mixture bubbles steadily
 but not vigorously. (If you're using a slow cooker, turn it to high
 and walk away for 4 or 6 hours.)

 Cook, stirring every 30 minutes or so, until the meat is very tender
 and just about falling apart, at least an hour. Taste and adjust the
 seasoning, then lower the heat (this will keep well for at least an
 hour before serving). Remove the meat, then reduce the broth as
 necessary; serve over steamed rice, garnished with cilantro.

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