ANCHO TAMARIND PORK STEW

INGREDIENTS
1/2 cup boiling water
1 dried ancho chili peppers
2 Tbsp. Country Crock Spread, divided
3 lbs. boneless pork shoulder, cut into stew cubes
1 large onion, chopped
1 tsp. cumin seed
2 cloves garlic, chopped
2 cups tamarind nectar
1 can (6 oz.) pineapple juice
2 Knorr Chicken flavored Bouillon Cubes
DIRECTIONS
1. Pour boiling water over ancho chili pepper; let stand covered 10 minutes. Process pepper
with water in blender or mini food processor; set aside.
2. Heat 1 tablespoon Country Crock Spread in deep large skillet and cook 1/2 of the pork over
medium high heat, stirring occasionally, until browned, about 4 minutes. Remove pork from
skillet and repeat with remaining Spread and pork; set aside.
3. Stir onion into same skillet and cook, stirring occasionally, until onion is tender, about 5
minutes. Stir in cumin and garlic and cook, stirring occasionally, 1 minute. Stir in ancho puree
and cook, stirring occasionally 2 minutes. Stir in tamarind nectar, pineapple juice, Knorr
Chicken flavor Bouillon Cubes, and pork. Simmer covered, stirring occasionally, 1 hour.
Partially remove cover and simmer, stirring occasionally, until pork is tender, about 1 hour.
Garnish, if desired, with chopped cilantro.