Pork Stew with Ancho Chiles and Lime Juice

• 1/4 cup vegetable oil
• 4-1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
• Salt and freshly ground pepper
• Mrs. Dash Garlic and Herb seasoning
• Mrs. Dash Extra Spicy seasoning
  
• 2 medium white onions, cut into 1/2-inch pieces
• 8 garlic cloves, smashed
• 1 pound baby carrots
• 3 fresh Poblano chiles, seeded and cut into very thin strips
• 3 Jalapeños sliced
  
• 3 bay leaves
• Pinch of ground cloves
• 1/4 cup fresh lime juice
• 4 cups chicken stock
• 1 32oz can Dices Tomatoes
• 4 tablespoons chopped cilantro
• Steamed white rice and sliced jalapeños, for serving

1. In a very large cast-iron frying pan , heat the vegetable oil until hot. Season the pork with salt, pepper and Mrs. Dash spices and add half of it to the frying pan. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.

2. Meanwhile, in a large casserole pot, stir in the onions, garlic, carrots, chiles, jalapeños, cloves along with some olive oil and heat until the onions are translucent. Season with salt, pepper and more Mrs. Dash seasoning.

3. When all of the pork has been browned, place it into the casserole, with all of its drippings and add the chicken stock, bay leaves, lime juice and tomatoes. Mix and bring to a boil. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 2 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.