3 lbs. boneless pork shoulder, cut into stew cubes
1 large onion, chopped
1 tsp. cumin seed
2 cloves garlic, finely chopped
2 cups tamarind nectar
1 can (6 oz.) pineapple juice
2 Knorr® Chicken flavored Bouillon Cube(s)
Pour boiling water over ancho chili pepper; let stand covered 10 minutes. Process pepper with water in blender or mini food processor; set aside.
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.
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.