Pork Adobada

Name: Pork Adobada
Ingredients: 8 ancho chilies, wiped clean; 1/2 cup cider vinegar; 2 cups water; 2 small onions, chopped; 5 garlic cloves, chopped; 1 tablespoon cumin; 1 cup chicken stock; 1/2 cup orange juice; 2 tablespoons brown sugar; 2 tablespoons tomato paste; 1 tablespoon flour; 3 lbs lean pork, cut into bite sized pieces; salt and pepper

13 ingredients

6 steps

Ingredients

8 ancho chilies, wiped clean
1/2 cup cider vinegar
2 cups water
2 small onions, chopped
5 garlic cloves, chopped
1 tablespoon cumin
1 cup chicken stock
1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons tomato paste
1 tablespoon flour
3 lbs lean pork, cut into bite sized pieces
salt and pepper

Directions

1

In a hot skillet (cast iron if you have it), toast the chiles until they begin to dance around on the skillet and bubble. Turn them often so they don't burn.
2

Transfer to a saucepan, add vinegar and water, and bring to a boil. Simmer for 20 minutes.
3

While the chiles are boiling, put the onion, garlic and chicken stock in the slow cooker.
4

In a small bowl, mix together the orange juice, brown sugar, tomato paste and flour. Add to the slow cooker.
5

When the chiles are softened, place in a blender with 1 cup of the liquid. Blend until it forms a thick paste. Stir this paste into the slow cooker.
6

Add the pork and stir well. Cover and cook on low for 6-8 hours. Add salt and pepper to taste and serve with warm tortillas.