The gentle heat of the dried chiles is highlighted by the sweet pears, which become soft and a bit savory while cooking in the pork juices. With a side of greens, this is one of our favorite fall dinners. Prep and Cook Time: 3 hours, plus overnight chilling.
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pork butt or shoulder (about 3 1/2 lbs.), tied as a roast
3 tablespoons vegetable oil
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup chicken broth
8 to 12 garlic cloves, peeled
2 dried arbol chiles
1 large mild dried chile, such as New Mexico
6 Bosc or Anjou pears
How to Make It
Rub salt and pepper all over pork. Cover and chill overnight.
Preheat oven to 350°. Heat a large ovenproof pot over high heat and pour in oil. When hot, add pork. Brown pork on all sides until well browned (about 4 minutes per side), adjusting the heat to keep the pork sizzling but not burning. Transfer pork to a plate or platter.
Reduce heat to medium and add wine and lemon juice, scraping up browned bits. Add broth, garlic, and chiles. Return pork to pot and bring liquid to a boil. Cover pork and bake in oven until tender when pierced with a fork, about 2 hours.
Quarter, core, and peel pears. Add pears to pot, cover, and bake until pears are cooked through, about 30 minutes. Serve hot, with pan juices.
Note: Nutritional analysis is per serving.
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