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Excellent outcome for this recipe as written for ingredients and technique. Easily scaled down for all ingredients if you're starting with a bit smaller pork butt as I was. We are big fans of mole of all kinds at our house and this stew had similar flavors as a mole negro or rojo but with a lot less work involved. It is delicious the day made and like many braised dishes improves the second day. One of many things I enjoy about Milk Street recipes is how reliable they are for outcomes so I typically follow them in first making of a dish. As here. But one note about salt in this. It puzzled me that instructions didn't call for salt until the very end before serving. I tasted the dish when I uncovered it for the last hour of cooking time. We are a household of 'less is more' salt palates but even at that, this dish really needed salt at that point so I added it then to give it time to fully season the stew in the last hour of cooking. I'm wondering if the intention of the recipe developer here was to leave this completely unseasoned until the end? Left to my own devices I would have at least salted the pork a couple of hours in advance of using it.