Pork Adobada

wtorek, 28 stycznia 2014

Pork Adobada

Time: 4 hrs 30 mins

Ingredients

  • 6 new mexico anaheim dried red chilies
  • 4 dried pasilla peppers
  • 1/2 cup cider vinegar
  • 1 medium onion, chopped
  • 5 garlic cloves, chopped
  • 1 tablespoon ground cumin
  • 1 cup chicken stock
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 -2 teaspoon olive oil
  • 1 tablespoon all-purpose flour
  • 3 lbs lean pork, cut into bite-sized pieces
  • salt and pepper, to taste

Directions

  • 1 Tear chile pods into pieces, removing steam and reserving seeds.
  • 2 Place chile on baking sheet, preheat oven to 350 degrees.
  • 3 When oven is hot roast the chile for 10 minutes.
  • 4 Place the chile in blender container.
  • 5 Bring the chicken stock to a boil, add cider vinegar and pour over chile.
  • 6 Allow to sit for about 10 to 15 minutes to soften chile.
  • 7 Add orange juice contentrate, tomato paste, brown sugar and cumin.
  • 8 Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
  • 9 Warm olive oil in skillet, add onions and garlic.
  • 10 Saute until onions begin to brown lightly then pour onions into crockpot.
  • 11 Toss the pork with 1 tablespoon of flour.
  • 12 In same skillet add pork cubes and brown stirring frequently.
  • 13 May need to brown the meat in batches to enusre even browning,.
  • 14 As meat is browned, transfer to crockpot.
  • 15 When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
  • 16 Pour into crockpot along with chile sauce, stirring well.
  • 17 Cover and cook on low for 4 to 5 hours.
  • 18 Please note: This freezes well, freeze in a rigid container; defrost and heat through.

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