Lunch: Pork and Ancho Stew

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pork and Ancho Stew

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 dried ancho chiles, seeded and stemmed
4 cups chicken stock
3 to 3 1/2 pounds pork shoulder, cut into 2-inch chunks for stewing
Salt and pepper
2 to 3 tablespoons olive or vegetable oil
6 to 8 cloves garlic, smashed from skins
3 to 4 medium carrots, chopped
2 large fresh bay leaves or dried pimento leaves
2 onions, chopped
1 jalapeno pepper, chopped
1 teaspoon ground cumin
Pinch ground cloves
Small piece cinnamon stick
2 limes, juiced
One 28- to 32-ounce can plum tomatoes
Handful fresh cilantro leaves, chopped
Serving suggestions: white rice and sliced fresh or pickled jalapeno peppers

Instructions

Add the anchos to a medium pot with the chicken stock, and bring to a simmer. Heat until the chiles are softened, about 15 minutes. Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary. Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes. Puree the anchos and stock together. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit). Stir in the cilantro and return the pork to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Cool completely and store in the refrigerator for a make-ahead meal. Reheat over medium heat. Serve with rice and jalapenos.

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