| 3 1/2 | lb | Boneless pork shoulder or butt*; trimmed |
| | Kosher salt and freshly ground black peppe |
| 4 | tb | Olive oil |
| 2 | lb | Onions, halved and thickly sliced |
| 4 | tb | Garlic; thickly sliced |
| 1 | c | Diagonally cut celery, in 1/2 inch slices |
| 3 | md | Poblano chiles, seeded; thickly sliced |
| 1 | ts | Jalapeno chile; minced |
| 1 | md | Red bell pepper; thinly sliced |
| 3/4 | ts | Fennel seed |
| 2 | ts | Dried oregano |
| 2 | c | Canned tomatoes in juice; diced |
| 2 1/2 | c | Rich chicken or vegetable stock |
| 1/2 | c | Dry white wine |
| 2 | tb | California or New Mexico chile powder |
| 1 | ts | Dried shrimp powder (optional) |
| 1/3 | c | Golden raisins |
| 2 | tb | Fresh cilantro; chopped |
| | Garnish |
| | Orange segments |
| | Cilantro sprigs |
| | Orange-cinnamon rice (recipe follows) |
