Ingredients
- 1/3 cup vegetable oil
- 6 lb. pork but or shoulder, trimmed and cut into 3/4" cubes to yield a total of 3 1/2 lbs. of meat
- 2 cups diced onions
- 2 Tbsp. minced garlic
- 4 cups chicken broth, divided
- 2 tea. ground cumin
- 2 tea. dried Mexican oregano
- 2 tea. red chile pepper flakes
- 3/4 cup ground red chile powder (New Mexican preferred)
- 1 Tbsp. honey
- 2 Tbsp. sherry or red wine vinegar
- 1 bay leaf
- salt to taste
Preparation
Step 1
Preheat oven to 350 degrees. Heat oil in a large skillet and brown pork in batches over medium-high heat, then set meat aside. Add onion to the skillet and saute until golden. Add garlic and saute 1 minute. Deglaze skillet with 1 cup of the chicken broth, stirring to loosen browned bits on bottom of skillet. Set aside.
Place cumin, oregano, red pepper flakes, ground red chile powder, honey, vinegar and salt in the bowl of a food processor. Add contents of skillet and 2 more cups of broth. Process until mixture is thoroughly combined. Put mixture in a Dutch oven. Add browned meat, the bay leaf and remaining 1 cup of broth. Stir to combine and cover.
Bake in preheated oven 1 1/2 hours or until meat is tender and the sauce is slightly reduced.