MEXICAN PORK AND CHILE STEW (SLOW COOKER)

Mexican Pork and Chile Stew (Slow Cooker) image

Provided by Lynnda Cloutier

Categories Pork

Time 7h25m

Number Of Ingredients 20

3 dried ancho peppers, seeded and torn into pieces
3 dried guajillo peppers, seeded and torn into pieces
2 dried pasilla peppers, seeded and torn into pieces
4 cloves garlic, chopped
1/2 tsp. ground cinnamon
1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp. ground cumin
3 cups reduced sodium chicken broth
2 tbsp. vegetable oil
2 1/2 lbs. boneless pork shoulder, cut into 3/4 inch cubes
1 cup chopped onion, 1 large
1/2 cup raisins
1/2 cup orange juice
2 bay leaves
1 oz. mexican chocolate, grated
2 tsp. packed brown sugar
2 tsp. cider vinegar
1/2 tsp.salt
flour tortillas, warmed

Steps:

1. In small bowl, mix ancho peppers, guajillo peppers and pasilla peppers. Pour enough boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
2. In food processor, mix drained peppers, garlic, cinnamon oregano, cloves and cumin. add 1/2 cup of the chicken broth. Cover and process til mixture is smooth; set aside.
3. In large skillet, heat oil over medium heat. Add pork, half at a time, and cook and stir til brown. Transfer pork to 3 1/2 or 4 quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or til tender. Transfer onion to slow cooker. Add pureed pepper mixture, the remaining 2 1/2 cups broth, the raisins, orange juice and bay leaves.
4. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar and salt. Stir til chocolate melts. Serve stew with warm flour tortillas. Serves 8