Ingredients
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6 new mexico anaheim dried red chilies
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4 dried pasilla peppers
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1/2 cup cider vinegar
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1 medium onion, chopped
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5 garlic cloves, chopped
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1 tablespoon ground cumin
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1 cup chicken stock
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2 tablespoons frozen orange juice concentrate
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2 tablespoons brown sugar
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2 tablespoons tomato paste
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1 -2 teaspoon olive oil
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1 tablespoon all-purpose flour
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3 lbs lean pork, cut into bite-sized pieces
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salt and pepper, to taste
Instructions
- Tear chile pods into pieces, removing steam and reserving seeds.
- Place chile on baking sheet, preheat oven to 350 degrees.
- When oven is hot roast the chile for 10 minutes.
- Place the chile in blender container.
- Bring the chicken stock to a boil, add cider vinegar and pour over chile.
- Allow to sit for about 10 to 15 minutes to soften chile.
- Add orange juice contentrate, tomato paste, brown sugar and cumin.
- Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
- Warm olive oil in skillet, add onions and garlic.
- Saute until onions begin to brown lightly then pour onions into crockpot.
- Toss the pork with 1 tablespoon of flour.
- In same skillet add pork cubes and brown stirring frequently.
- May need to brown the meat in batches to enusre even browning,.
- As meat is browned, transfer to crockpot.
- When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
- Pour into crockpot along with chile sauce, stirring well.
- Cover and cook on low for 4 to 5 hours.
- Please note: This freezes well, freeze in a rigid container; defrost and heat through.