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Oaxacan Braised Pork with Ancho Chile, Olives and Sesame

5 lbs Pork Shoulder, cut into 2 inch cubes
2 cups sliced Onion
4 cloves sliced garlic
10 Ancho Chiles, stems removed
1 cup chopped Tomato
1 cup chopped Tomatillo
1/2 cup raisins
1/4 cup toasted sliced almonds
2 tsp Allspice
1 tsp Canela
1/4 tsp Clove
2 Tbsp Oregano
1 tsp Coriander
1 Tbsp Salt
1 cup toasted sesame seeds, divided
8 cups water
20 green olives, sliced

1) In a dutch oven brown off Pork with onions and garlic.

2) In a blender puree the chiles,raisins,almonds, tomato, tomatillo, spices, 1/2 cup of the sesame seeds and the 8 cups water.

3) Pour sauce over pork, add the olives and the remaining 1/2 cup sesame seeds. Cook covered over low heat for 2 hours or until tender. Alternatively put covered pan in oven at 275 for 2 - 3 hours or until tender