PORK ADOBADA I
- 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
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 concentrate, 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 Sauté 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 ensure even browning,.
14 As meat is browned, transfer to Crockpot.
15When 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.