Pork Adobada

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.