3-4 pounds pork shoulder
4 cups chicken stock
4 dried hot chili peppers
1 cup hot water
4 cloves garlic, smashed
2 yellow onions, chopped
2 red bell peppers, chopped
1 Tbsp coconut oil or olive oil
freshly ground black pepper
4 sweet potatoes or yams
grass-fed butter (optional)
Saute pork pieces until just browned.
- Preheat oven to 350 degres F.
- Rinse potatoes and place on a baking sheet.
- Cut pork into pieces that are roughly 4 inches across and 1 to 1 1/2 inches thick. Season both sides with salt and pepper.
- Place chiles in hot water for 2-3 minutes to soften them. Remove chiles and discard water. Slit chiles lengthwise and remove seeds and stems.
- Warm oil in a large stock pot or deep skillet over medium-high heat. Add pork medallions and let cook on one side for 2-3 minutes or until just browned. Use tongs to flip and brown the other side.
- While the second side browns, add onion and peppers and saute for 2-3 minutes with the pork.
- Add chicken stock, garlic, and chili peppers, stirring gently to combine the vegetables and stock.
- Cover and bake for 1 1/2 to 2 hours, or until pork is very tender. Place potatoes in the oven about 1 hour prior to then end of your cook time.
- Transfer the pork to a platter and keep warm. Remove potatoes from the oven.
- Use a slotted spoon to transfer veggies to a medium bowl. Use a stick blender to puree into a sauce, using the reserved stock to thin the sauce, if desired. (I did not need to thin my sauce.)
NOTE: You can also transfer the veggies to a food processor and process them or transfer the broth to a bowl and use a stick blender to puree the veggies in the skillet.
- To serve, plate 2-3 medallions and drizzle with sauce. Slit potatoes and mash the insides with a fork; scoop onto plates or serve in the skin. Season with salt and pepper and top with butter, if desired.
Grilled Pork Chops with Peaches