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Braised Pork Shoulder with Spicy Chocolate Sauce https://www.metro.ca/userfiles/image/recipes/epaule-porc-braisee-cacao-epice-6116.jpg PT20M PT3H00M PT3H20M
Season pork, both sides, generously with salt and pepper. In a large pot, heat oil over medium-high heat and brown meat all sides. Remove and set aside. In the same pot, put the onion, peppers and chilli powder. Cover and sweat 2 - 3 minutes over medium heat, until onion is glassy. Add cumin, nutmeg, cloves, cinnamon, garlic, sugar and almonds, and heat until fragrant. Deglaze with chicken broth. Add tomatoes and chocolate. Bring to a boil. Return the pork shoulder to the pot. Cover and simmer over low heat for 3 hours or so. Just before serving, mix orange zest with grapes and coriander and sprinkle over meat.
4
Salt and freshly ground pepper to taste 3 1/4 lb (1,5 kg) pork shoulder roast 2 Tbsp. (30 mL) extra virgin olive oil 1 medium onion, minced 1 red peppers, finely diced 1 green peppers, finely diced 1 Tbsp. (15 mL) chilli powder 1 tsp. (5 mL) ground cumin 1 tsp. (5 mL) ground nutmeg 1 tsp. (5 mL) ground cloves 1 tsp. (5 mL) ground cinnamon 1 Tbsp. (15 mL) chopped garlic 1 tsp. (5 mL) sugar 1/2 oz (15 g) flaked almonds 2 1/2 cups (625 mL) chicken broth 2 1/2 cups (625 mL) canned whole roma tomatoes, diced 4 1/2 oz (135 g) 70% dark chocolate, coarsely chopped Zest of 1 orange 20 seedless red grapes, halved 1 bunch fresh coriander, minced
Braised Pork Shoulder with Spicy Chocolate Sauce

Braised Pork Shoulder with Spicy Chocolate Sauce

Rate this recipe
6 Votes
  • Gluten-free
4
servings
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • Salt and freshly ground pepper to taste
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    3 PK PRODUCT OF MEXICO

  • 3 1/4 lb
    (1,5 kg)
    pork shoulder roast
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    FROZEN, 670-680 g SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 1
    medium onion, minced
  • 1
    red peppers, finely diced
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    3 PK PRODUCT OF MEXICO

  • 1
    green peppers, finely diced
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    3 PK PRODUCT OF MEXICO

  • 1 Tbsp.
    (15 mL)
    chilli powder
  • 1 tsp.
    (5 mL)
    ground cumin
  • 1 tsp.
    (5 mL)
    ground nutmeg
  • 1 tsp.
    (5 mL)
    ground cloves
  • 1 tsp.
    (5 mL)
    ground cinnamon
  • 1 Tbsp.
    (15 mL)
    chopped garlic
  • 1 tsp.
    (5 mL)
    sugar
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    454 - 907 g SELECTED VARIETIES

  • 1/2 oz
    (15 g)
    flaked almonds
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    SELECTED SIZES, SELECTED VARIETIES

  • 2 1/2 cups
    (625 mL)
    chicken broth
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    SELECTED SIZES, SELECTED VARIETIES, OR 1.49 EA.

  • 2 1/2 cups
    (625 mL)
    canned whole roma tomatoes, diced
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    KUMATO TOMATOES 454 g PRODUCT OF MEXICO MINI SEEDLESS CUCUMBERS 397 g PRODUCT OF MEXICO

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  • 4 1/2 oz
    (135 g)
    70% dark chocolate, coarsely chopped
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    234 g

    LINDT ADVENT CALENDAR CHRISTMAS CHOCOLATE

    LINDT ADVENT CALENDAR CHRISTMAS CHOCOLATE

    $9.99 ea.

    128 g, SELECTED VARIETIES

    FERRERO ROCHER CHRISTMAS CHOCOLATES

    FERRERO ROCHER CHRISTMAS CHOCOLATES

    $13.99 ea.

    300 g

    ROAD CREW CRUNCH CHOCOLATE BITES

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    113 g SELECTED VARIETIES

    NESTLÉ KIT KAT RUBIES

    NESTLÉ KIT KAT RUBIES

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    110 g

    NESTLÉ AFTER EIGHT MINT CHOCOLATES

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    300 g

    ASSORTED BELGIAN CHOCOLATE CARAMELS

    ASSORTED BELGIAN CHOCOLATE CARAMELS

    $9.99 ea.

    200 g

    GANONG DELECTO ASSORTED CHOCOLATES

    GANONG DELECTO ASSORTED CHOCOLATES

    $6.49 ea.

    285 - 300 g SELECTED VARIETIES

    BROOKSIDE CELLO CHOCOLATE

    BROOKSIDE CELLO CHOCOLATE

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • Zest of 1 orange
  • 20
    seedless red grapes, halved
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    PRODUCT OF U.S.A., No. 1 GRADE 6.59/kg

  • 1
    bunch fresh coriander, minced
Imprimer ma sélection

Preparation

Season pork, both sides, generously with salt and pepper. In a large pot, heat oil over medium-high heat and brown meat all sides. Remove and set aside.

In the same pot, put the onion, peppers and chilli powder. Cover and sweat 2 - 3 minutes over medium heat, until onion is glassy.

Add cumin, nutmeg, cloves, cinnamon, garlic, sugar and almonds, and heat until fragrant.

Deglaze with chicken broth. Add tomatoes and chocolate. Bring to a boil.

Return the pork shoulder to the pot. Cover and simmer over low heat for 3 hours or so.

Just before serving, mix orange zest with grapes and coriander and sprinkle over meat.

Source : Académie Culinaire

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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